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Ingredients

For eggplant

  • 1 large eggplant 
  • Olive oil for frying Salt and peppers

For salad

  • Baby gem or romaine lettuce 
  • A few cucumbers sliced
  • Handful of cherry tomatoes chopped
  • Handul of green onions chopped small
  • 1 can chickpeas
  • Garlic
  • Pickles optional 
  • Japaleno pepper optional 
  • Lemon juice and olive oil
  • 2 eggs boiled

Tahini

  • 1 cup raw tahini
  • ⅓ cup water  (adjust for desired consistency)
  • ¼ cup fresh lemon juice
  • 3-4 small garlic cloves
  • 1 tsp salt
  • Freshly ground black pepper to taste
  • Optional: For extra flavor inspiration, try one of these 3 Tahini Variations

Instructions

  1. Prep the eggplant: Slice the eggplant into rounds or half-moons, about ½ inch thick. Sprinkle with a little salt and let them sit for 10–15 minutes to draw out moisture. Pat dry with a paper towel.

  2. Fry the eggplant: Heat olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides and tender. Drain on paper towels and season with salt and pepper.

  3. Boil the eggs: Bring a pot of water to a gentle boil. Lower in 4 eggs and simmer for 7–8 minutes for soft-boiled with a just-set yolk. Transfer to a bowl of ice water to stop the cooking. Once cooled, peel and cut in halves or quarters.

  4. Assemble the salad base: In a large salad bowl, layer the chopped baby gem or romaine lettuce as your base. Add sliced cucumbers, chopped cherry tomatoes, green onions, and drained chickpeas.

  5. Add optional toppings: If you like a little heat and tang, add thinly sliced pickles and chopped jalapeño to the mix.

  6. Mix the tahini dressing: In a small bowl, whisk together the ingredients, until smooth and creamy

  7. Dress and top: Drizzle the salad with olive oil, lemon juice, and a few spoonfuls of the tahini dressing. Toss gently to combine.

  8. Finish with eggplant and eggs: Arrange the fried eggplant slices and soft-boiled egg halves on top. Spoon over extra tahini if you like, and serve immediately.