Cut the aubergines in half and bake them flat in the oven for 30 min, or until soft.
Chickpeas
On a stainless steel pan, toast the cumin seeds, the paprika and the black pepper grains for 2-3 mins until brown. Remove from the heat and crush them in a mortar, food processor or with a knife.
On the same pan, mix the crushed spices with the rinsed chickpeas and add thinly sliced jalapeño to the mix. Add water and salt when spices and chickpeas start clinging to pan.
Let simmer on medium heat (while stirring) for 3-4 mins. Set aside once chickpeas have "absorbed" the spices.
Tomato Salsa
Rinse tomatoes and chop into fine dices. Set aside.
Rinse parsley and chop it finely. Add chopped parsley into the tomato mix.
Add salt, pepper, apple cider vinegar and 1 clove of roughly chopped garlic. Mix well with a spoon and let rest for at least 15 mins at room temperature.
Avocado Spread
In a food processor, mix avocado, tahini, garlic, lemon zest, lemon juice, salt and pepper. Mix for 1 min on low speed, and avoid high speed blender such as "vitamix" as the heat of this may turn the avocado bitter in taste. Set aside.
Tahini Dressing
In a bowl, whisk tahini, dijon mustard, water, lemon juice, salt, and liquid smoke.
Build the Dish
Once the aubergines are baked, take them out of the oven and let cool for 5 mins. Warm up pita bread in the oven for about 5 minutes.
To assemble the dish, distribute avocado spread on top of the aubergines. Top with a generous amount of chickpeas and tomato-mix. Finish with tahini dressing and drizzle with chopped parsley on top. Serve with warm pita bread.