In small bowl, combine raisins with red wine vinegar, 2 Tbsp warm water, and 1/4 tsp salt. Set aside for at least 20 minutes, stirring occasionally.

Cut eggplant in half lengthwise. Season flesh with salt and set aside for 20 to 30 minutes to allow eggplant to “sweat.” Pat dry with paper towel.

Preheat oven to 400 F, and line baking sheet with parchment paper or silicone baking mat. Place eggplant halves, flesh side up, onto baking sheet, and brush with 2 tsp oil. Roast until tender and the browned flesh is easily pierced with paring knife, about 35 minutes. You want the flesh to be silky and not spongy.

In medium-sized saucepan over medium, heat 2 tsp oil. Add onion and 1/4 tsp salt; heat until onion is softened, about 5 minutes. Add two-thirds of the garlic and heat for 1 minute. Place broth or water and freekeh in pan, bring to a boil, reduce heat to medium-low; simmer, covered, until freekeh is tender and broth has been absorbed, about 20 minutes. Set aside, covered, for 5 minutes and then fluff with fork. Add chickpeas, pickled raisins, carrot, and pistachios to pot and stir everything together.

In small bowl, whisk together tahini, lemon juice, remaining minced garlic, and za’atar. Whisk in water, 1 Tbsp at a time, until thin consistency is reached.

Arrange roasted eggplant on serving platter, flesh side up. With the back of a spoon, push the flesh down to create a cavity. Spoon in freekeh filling. Drizzle on tahini dressing and scatter on parsley.