Preheat oven to 375°F (190°C). Toss eggplant with oil and 4 cloves garlic. Spread on parchment lined-baking sheet. Roast 30 to 35 min., or until tender. Cool slightly.
Combine roasted eggplant, chickpeas, ¼ cup (60 mL) tahini and 2 tbsp (30 mL) soy sauce in food processor; pulse until coarsely chopped. Do not over-process. Scrape into large bowl. Stir in breadcrumbs, pine nuts and parsley.
Scrape eggplant mixture into parchment paper-lined 9 x 5-in. (1.9 L) loaf pan (size parchment to overhang sides of pan) and smooth top of batter. Bake 50 min., or until firm to the touch. Remove from oven. Let stand 15 min.
Meanwhile, make tahini gravy by combining remaining tahini, vegetable broth, remaining garlic and remaining soy sauce in medium saucepan. Whisking constantly, cook over medium-low heat 6 to 8 min., until thickened and hot. Do not allow to come to a boil. Using parchment, lift loaf out of pan onto cutting board. Slice loaf and serve with gravy.
Look for smaller eggplants since they have fewer seeds and are less bitter in flavour.