For the Tahini Sauce, place all ingredients, along with 65ml water, in a bowl and mix to combine. Pass through a fine sieve and set aside until needed.
For the Crispy Eggplant, peel and cut eggplant into 2cm cubes and set aside until needed.
In a medium bowl, mix together flour, semolina, and salt and pepper to taste. Place egg whites in a separate medium bowl and whisk to soft peaks.
Toss eggplant cubes in the whisked egg whites, then dredge in the flour and semolina mixture. Deep fry the eggplant until crispy and golden, about 5 – 6 minutes. Once golden, remove eggplant from the deep fryer and set aside to drain on paper towel until needed.
For the Parsley Salad, pick leaves and place into a medium bowl. Chop stems of parsley into 2 cm lengths and add to the bowl along with the oil and lemon zest. Toss well to combine and set aside until needed.
To serve, spread Tahini Sauce in the base of serving bowl. Top with a pile of crispy eggplant and scatter over some toasted, ground farro and a sprinkle of sumac to garnish. Finish with Parsley Salad and serve.