Preheat the oven to 350F.
In an oven safe pan add your layer of cubed eggplant. Top with garlic powder, half a teaspoon of sea salt and the olive oil. Roast in the oven for 45 minutes until soft and golden.
In a medium bowl add the yogurt, half a teaspoon of sea salt, lemon juice, and grated garlic. Mix well to combine.
Remove the eggplant from the oven and let cool slightly. Then add to a serving dish in a single layer. Optional: Top with a layer of cooked chickpeas.
Add the yogurt sauce on top and the stick pita chips in the dip in a festive pattern or crumble them on top. Sprinkle parsley and sumac for the final layer.
Serve warm with more pita chips or fresh, warm pita, and enjoy!
