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Split a large eggplant in half lengthwise. Score the inside of the eggplant in a cross-hatch, brush it with olive oil, sprinkle with salt and pepper, and then bake it in a 425° oven for 45 minutes until soft.
Meanwhile, heat a few tablespoons of oil in a large sauté pan and fry one whole thinly-sliced onion for 10 minutes until golden and charred in some places.
Add a half minced jalapeno and a few tablespoons of Baharat to the onions and fry for another two minutes.
If adding chickpeas, add them to the onion and jalapeno in the saute pan.
Separately, in a small bowl, mix together one minced garlic clove, the minced peel of one lemon, the juice of one lemon, and the remaining half jalapeno, minced.
NO CHICKPEAS METHOD - Once the eggplant is done pull it out of the oven and add the lemon jalapeno dressing over the top. Pile on the onions and, finally, dress with a few tablespoons of Greek yogurt that is been thinned with a tablespoon or two of milk.
OR - If you used chickpeas, scrape the eggplant from the skins into a bowl. Add the onion and chickpea mixture to the bowl. Add lemon jalapeno dressing. Serve out to dishes and, finally, dress with a few tablespoons of Greek yogurt that is been thinned with a tablespoon or two of milk.
Top the eggplant with some halved cherry tomatoes and a few sprigs of cilantro.