For the eggplant slices:

1. Heat a grill to medium high heat or alternatively preheat the oven to 400°F (200°C).
2. Slice the eggplants lengthwise into 1/4 inch (1 cm) thick slices. Generously brush each slice with olive oil on both sides, and sprinkle with salt.
3. Grill the slices for approximately 3 minutes per side until golden in color and tender. Alternatively lay the slices on a baking sheet and bake in the oven for 5 minutes per side.

For the roasted garlic hummus:

1. Preheat oven to 400°F (200°C).
2. Remove the loose papery outside skin from the garlic heads, but keep the cloves intact. Cut about 1/2 inch (1 cm) from top. Place each garlic clove each in a separate piece of foil large enough to wrap around. Lightly drizzle with olive oil. Close the foil up. Bake in heated oven for 40-45 minutes or until the garlic is very soft. Remove from heat, let cool briefly, and peel.
3. In the bowl of a food processor, fitted with a blade, place the roasted garlic, cooked chickpeas, tahini, lemon juice, and water. Sprinkle salt, sumac and cayenne. Blend until smooth, adding a little more water or lemon juice, until you achieve desired smooth texture. Taste and adjust seasoning as needed.
4. To assemble, place 1 to 2 spoonfuls of hummus at the wider end of the eggplant slice and roll up. Repeat with the remaining slices.

For the lemon-tahini sauce:

1. In a bowl whisk together the tahini, lemon juice and crushed garlic. Add approximately one Tablespoon of water and continue to whisk until a a smooth sauce forms.
2. To serve drizzle the rolls with the lemon-tahini sauce and sprinkle with parsley and/or pine nuts.