Roasted Eggplant Sabich Sandwiches

Ingredients

• 2 tablespoons za’atar
• 3 garlic cloves, finely grated, divided
• ½ cup plus 2 tablespoons olive oil, divided
• 1 large or 2 medium Italian eggplants (about 20 ounces), cut into ¾-inch-thick rounds
• Kosher salt
• ½ cup parsley leaves with tender stems
• ½ cup plus 2 tablespoons chopped chives, divided
• ½ cup tahini
• 2 Persian cucumbers, quartered, cut into ½-inch pieces
• 1 pint cherry tomatoes, halved
• ¼ cup chopped mint
• 2 tablespoons fresh lemon juice
• 1 cup prepared hummus
• 3 tablespoons (or more) harissa
• ½ teaspoon ground cumin
• Toasted pita, thinly shredded cabbage, quartered hard- or soft-boiled eggs, and Israeli pickles (for serving)

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