The contrast of flavors and textures is sublime.
¼ tsp. freshly ground black pepper, or more to taste1 small bunch of parsley, finely chopped4 Tbsp. pine nuts, lightly toastedAdjust a rack to 6–8 inches below the broiler element and preheat the broiler to high. Line a baking sheet with aluminum foil.Pierce the eggplants a few times with a fork all over to avoid them exploding in the oven.
Transfer to a sieve set in a large bowl and let sit for 10–15 minutes to allow the liquid to drain.In a non-stick or heavy-bottomed frying pan, heat the olive oil until shimmering but not smoking. Add the chicken, salt, cumin, and pepper and fry, stirring regularly, until the chicken is cooked through and starting to brown around the edges, 6–8 minutes. Add the sumac, give one final toss, and remove from the heat.Arrange the eggplants on serving platter and drizzle with half of the dressing.
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