Roasted Eggplant Salad

1. Wrap the eggplant in foil and broil it until it's squishy, turning every ten minutes, so you cook it all the way through. This is probably going to take about an hour, so start early, so you can ignore it while you cook the rest of this.

2. Put diced onion, garlic, sesame seeds, and sesame oil into a frying pan. USE SOMETHING OVEN SAFE. Cook on medium-high heat until sesame seeds are browned and onions are getting translucent.

3. Deglaze the pan with lemon juice and turn off the heat.

4. Stir in one can of chickpeas, dill, and olive oil, just to get the lemon-sesame sauce all over the chickpeas, then cover the pan and put it in the oven (this assumes your oven and broiler are using the same heat source, otherwise turn the oven ALL THE WAY UP. We're talking like 550+F, so don't worry about getting it too hot.)

5. Chill out and flip the eggplant twice. You want to cook the chickpeas about 20 minutes, so they brown and the onions get sweet.

6. When the chickpeas are done cooking, add the other can of chickpeas, before the pan cools. They'll get slightly cooked, but you're going for the contrast with the roasted ones.

7. Whenever the hell the eggplant is done, unwrap it straight onto your cutting board, grab it with tongs, and get chopping. You're aiming for 'diced', but that's ... an optimistic assessment of what you're actually going to get. It's easier if you split it into halves and go from there, so you have a flat surface, because roasted eggplant is really hot and really squishy.

8. Mix the eggplant and the lemon pepper into the chickpeas and let it cool until you can get it into a container.

9. Leave it in the fridge overnight.