Ingredients
Roasted Eggplant
- 2 medium eggplants, cut lengthwise into 1-inch slices, then cut slices in half
- 2 tablespoons avocado oil
- ½ teaspoon sea salt
Roasted Chickpeas
- 1 (13-ounce) can chickpeas, drained and rinsed, then dried with a kitchen towel
- 1 teaspoon avocado oil
- 1 teaspoon whole cumin seeds
Sumac Onions
- ½ medium or 1 small red onion, thinly sliced
- 1 tablespoon red wine vinegar
- 1 teaspoon sumac
Soft Boiled Eggs
- 12 large pasture-raised eggs
Tahini
- 2 minced garlic cloves
- 1 ½ tablespoons lemon juice
- ¼ teaspoon sea salt
- ⅓ cup tahini paste
- ⅓ cup ice water
Salad
- 1 large tomato, finely chopped
- 2 Persian cucumbers, finely chopped
- 1 small serrano pepper, thinly sliced
Garnish (optional)
- 1 finely chopped preserved lemon
- 1 tablespoon hemp seeds
- Parsley leaves
Method
Step 1
Preheat the oven to 425°F, and prepare 2 baking sheets with parchment paper. While the oven is preheating, prepare the eggplants. Place them onto the baking sheet, drizzle with oil on both sides, and sprinkle with salt.
Step 2
2 .Prepare the chickpeas by mixing them in a bowl along with the avocado oil and cumin seeds and spread them onto the baking sheet in an even layer.
Step 3
Transfer the eggplant and chickpeas into the oven and bake for 30 minutes, then remove the chickpeas and set them aside. Turn the eggplant and bake them for another 15 minutes.
Step 4
While the eggplant and chickpeas are baking, make the remaining recipe components. Place the onions in a bowl and cover with ice water, letting them soak for 10 minutes to remove bitterness. Then drain the water and mix the onions with the vinegar and sumac. Set aside.
Step 5
While the onions are soaking in ice water, bring a large pot of water to a boil. Once boiling, lower the heat to medium-low and gently add the eggs. Cook for 6 minutes, then transfer the eggs to a bowl with ice water. Set aside.
Step 6
Make the tahini by combining all of the ingredients in a mixing bowl, slowly drizzling the ice water in while stirring. Set aside.
Step 7
Prepare the salad by adding all of the ingredients into a bowl and tossing to combine.
Step 8
Peel the eggs and cut them in half. Assemble the bowls by dividing the tahini on the bottom of each bowl, followed by the eggplant segments, roasted chickpeas, eggs, salad, sumac onions, preserved lemons, hemp seeds, and parsley leaves (if using). Enjoy!
Nutritional analysis per serving: Calories: 601, Total Fat: 37g, Saturated Fat: 7g, Cholesterol: 555mg, Fiber: 15g, Protein: 31g, Carbohydrates: 44g, Sodium: 737mg, Sugars: 17g, Net Carbs: 29g
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