In a food processor, fitted with the blender attachment, add the chickpeas, tahini paste, lemon juice, garlic, salt, parsley and some of the water or ice. Start blending and slowly add in the olive oil and the rest of the water or ice, until your desired consistency.

Continue blending for about five minutes until smooth and creamy.

Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.

Slice the eggplant into thin rings. Add to a large bowl and toss with salt. Let sit for 20 minutes to remove the natural bitterness of the eggplant.

Whisk the remaining ingredients in a small bowl. Pour over the salted eggplant and toss until all slices are fully coated.

Arrange the eggplant slices in a single layer on the prepared baking sheet. Let sit for an additional 5 minutes to infuse the marinade.

Bake for 25 minutes, or until crisp. Remove from oven and set aside.

Preheat your oven to 350 degrees Fahrenheit. Line a 9×13-inch pan with a large piece of parchment paper and set aside.

In a saucepan, over medium high heat, add in the remaining ingredients. Stir to combine. Let the mixture come to a boil and remove from heat.

Pour half of the mixture onto the bottom of the lined pan. Place the London Broil on top. Pour over the rest of the mixture.

Cover with an additional piece of parchment paper and close tightly with a foil lid.

Bake for three hours. Remove from the oven and let cool.

Once cooled, remove the meat from the sauce and place in a large bowl. Using two forks, shred the meat apart.

Using a fine mesh sieve, strain the meat sauce and pour 3/4 cup into the shredded meat. Toss to combine. Keep warm until serving.

Place the baked focaccia on two serving plates, Spoon the chummus in a generous layer on top. Add the baked eggplant slices and shredded meat. Garnish with herbs, extra virgin olive oil, and a bit of oil from the chopped Calabrian chilis.