Heat the oven to 375°F.

• Core the tomatoes and cut into thirds.

Line a sheet pan with foil and spread the tomato slices on it in an even layer. Season with salt. Roast the tomatoes until completely soft and slightly charred, about 30 minutes.
Meanwhile, prepare the eggplant.

• Slice the eggplant into ½-inch thick rounds and generously season with salt. Set on a paper towel to drain.
• Peel and thinly slice the shallots.
• Chop the almonds.
• Rinse the chickpeas.
• Pick the mint leaves off the stem and chop the leaves.

In a 12-inch frying pan over medium high heat, warm 2 tablespoons oil until hot but not smoking. Rinse the eggplant and pat dry. Grill the eggplant in batches, if necessary, until soft in the middle and charred, about 4 minutes each side. Remove from the frying pan and set aside to cool. Don’t clean the pan.

In the same pan used to cook the eggplant, warm1 tablespoons oil over medium heat until hot but not smoking. Add the shallots, season with salt, and cook until beginning to soften, about 1 minute. Add the chickpeas, and the spice blend, season with salt, and cook until the chickpeas are heated through, about 2 minutes.

• Zest and juice the lemon.

In a small bowl, combine the lemon zest and juice with 2 tablespoons oil. Season with salt and pepper.

Cut the eggplant into bite-sized pieces. In a salad bowl, toss the spinach with the grilled eggplant, roasted tomatoes, chickpeas, and mint. Drizzle with the dressing. Top with the almonds and feta cheese and divide evenly between two plates.

To evenly salt the eggplant, line a plate with paper towels and sprinkle the paper towels generously with salt. Line with the eggplant slices and sprinkle salt on top.