Broiled Eggplant Salad With Sumac Chicken and Pine Nuts

Name: Broiled Eggplant Salad With Sumac Chicken and Pine Nuts
Ingredients: 2¼ lb. eggplants, about 4 medium or 2 large; 4 Tbsp. fresh lemon juice; 4 Tbsp. extra-virgin olive oil; 2 large cloves garlic, finely chopped; 1 tsp. salt; Pinch of sugar (optional); 2 Tbsp. olive oil; 9 oz. (250 g) ground chicken, or chicken breasts/thighs cut into very small chunks; ½ tsp. ground cumin; ¼ tsp. freshly ground black pepper, or more to taste; 1 Tbsp. sumac; 2 medium tomatoes, finely chopped; 1 green or red chili, finely chopped (optional; omit for non-spicy version); 1 small bunch of parsley, finely chopped; 1 small bunch of cilantro, finely chopped; 1 small shallot, thinly sliced; 4 Tbsp. pine nuts, lightly toasted