Sabeeh Salad

Cut the eggplant into small cubes, sprinkle with a little salt, and roast in the oven or air fryer (you can fry it if preferred).

Boil the eggs until fully cooked.

Dice the tomato, cucumber, bell pepper, and chop the lettuce.

Place the chopped vegetables in a serving bowl, then add the chickpeas and roasted eggplant.

In a separate bowl, mix the tahini with lemon juice and salt, then gradually add water until you reach a pourable consistency.

Pour the tahini dressing over the salad and mix well.

Garnish the salad with sliced boiled eggs and serve immediately.