Roast eggplant and chickpea salad with a sesame & cardamom dressing

Cut up 1 medium-sized Eggplant  into 1" chunks, with the skin on. Put it in a large bowl, and drizzle with 2 tbsp olive oil and salt to taste. Mix this all up till the eggplant is well coated. Place the eggplant in a baking pan, and roast in an oven at 350°F for 30 minutes.  You basically want this to - at least - be "done" to the point where a fork enters with no resistance.  After that, you can caramelize (burn!) it to the desired level of brown-ness (blackness! yes - I like it somewhat burnt-y)
While the eggplant is roasting mix up 1 large tomato diced into 1/2" chunks 8 kalamata olives 1 tbsp of rosemary finely chopped 2 cups garbanzo beans (cooked. do i actually need to point this out?) 1 tbsp olive oil juice of 1 lemon 
2 tbsp feta crumbled
1 cardamom ground (the seeds! not the peel!)
salt to taste and let the whole thing sit, so that the flavors infuse into each other

In a small sauce-pan (or ladle, or some such), add
1 tbsp olive oil 1/2 tsp sesame seeds and heat on high till the seeds start crackling.  
Add 1/2 medium jalapeno chopped stir for a few seconds, and add this to the garbanzo mix from above. (Yeah, this is kinda like what we call "voggarne" in south india) 

When the eggplant is done, place a small handful of baby kale leaves into into 4 bowls, top that with the garbanzo mix from above, and distribute the eggplant on top.   Serve with a country bread of some kind, and a glass of prosecco, or picpoul di pinet, and enjoy!
  
Note : If you've got any pomegranate seeds and/or pine-nuts, sprinkle liberally. The crunch/juice factor puts this recipe over the top!

Note2 : For a little extra body, add 1 cup "short pasta" (trumpets, orzo, orecchiette, whatever), cooked, to the mix and let it sit while the squash is roasting.  You probably want the pasta to cool down just a touch before adding.  Not too much though, otherwise it'll dry out.
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