INGREDIENTS: 1 lb eggplant (about one medium) 1 15.5 oz can chickpeas, rinsed and drained 3 tablespoons plain Greek full-fat yogurt 2 tablespoons tahini  Juice of one lemon (about 3 tablespoons)  Kosher salt, to taste  Extra-virgin olive oil, fresh mint, za'atar, and warm pita, for …