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Aubergines char directly on a gas flame or under a hot grill until the skin is uniformly black and the flesh is collapsed inside. Steamed briefly under foil; peeled. Flesh chops, then mashes (don't blend, the texture is the point) with tahini, lemon, garlic, salt. Plate; pool olive oil; scatter pomegranate seeds and parsley.
Dried chickpeas soak overnight with a teaspoon of baking soda. Cook for 60-75 minutes with baking soda until very soft. Reserve a small handful of whole chickpeas as garnish. Blend hot chickpeas with garlic, lemon, salt, ice cubes (yes, they help the emulsion) and a generous quantity of good tahini. Result: smooth, silky, pale-gold. Plate in a wide bowl; swirl with the back of a spoon; top with chickpeas, paprika, parsley, olive oil, cumin.
Shortcrust pastry blind-bakes to a deep gold (essential, soggy bottom is a quiche's main enemy). Vegetables sauté separately to soften and dry; the custard mixes; everything assembles in the shell and bakes until set with a faint wobble in the centre.
Aubergine slices salt, drain 30 min, pat dry, fry crispy in olive oil. Eggs hard-boil (or for the traditional Iraqi-Jewish version, slow-cook overnight in a hamin pot, the brown eggs become beigene). Israeli salad: cucumber, tomato, red onion, parsley, lemon, olive oil. Tahini whisks with lemon juice and water to a pourable sauce. Pita warms briefly. Build: hummus smears inside; aubergine slices layer; egg quarters; salad; tahini drizzle; amba spoon; parsley.