Cut the eggplants into thick slices and over medium heat, 4-6 minutes per side. When they are cooked, brush them with a little olive oil and salt them lightly. Pour the couscous into a large bowl, add ½ cup of cold water and ½ cup of hot water. Cover the bowl with a lid or a plate and leave the couscous to rest until it has absorbed all the water. Once the couscous is ready, separate the grains with a fork, then sauté them in a frying pan with very little olive oil, chili pepper, garlic, chickpeas, and a pinch of salt.

Pour all the ingredients for the vegan mayonnaise into the beaker of an immersion blender and blend for a few seconds at medium speed until the mixture has thickened. To serve, top each slice of eggplant with a little couscous and a teaspoon of mayonnaise. Decorate with fresh thyme.