1. Combine all the ingredients for the tahini sauce together in a blender or with and immersion blender. Process until smooth. Set aside.
2. Drizzle about 1 tablespoon of the oil onto the eggplant and place cut side down in a prepared baking sheet. Cook in the oven for about 15-25 minutes (or until eggplant is evenly cooked and slightly browned on the bottom.) Check often to make sure eggplant doesn’t burn.
3. While couscous cooks, heat the remaining oil in a large skillet. Add the onion and cook for about 5 minutes. Add the garlic and cook for about 2 more minutes. Add the tomatoes, diced eggplant and chickpeas. Turn heat to low and cook stirring often (for about 5 minutes). Add cooked couscous to the pan and mix well to combine. Season everything with a little salt and pepper.
4. Scoop a healthy portion of the couscous mixture into each eggplant. Drizzle with a little tahini sauce and garnish with a few tablespoons of minced parsley.