A bit like a middle eastern bruschetta:

3 large aubergines, sliced & griddled
4 slices rustic bread, thick slices
4 eggs hard boiled & sliced
100 g tahini combined with 80ml water, 20 ml lemon juice & 1 sml clove garlic crushed

Israeli salad: combine 2 large tomatoes chopped, 2 mini cucumbers diced, 2 spring onion, 1 1/2 tbsp chopped parsley, 2 tsp lemon juice, 1 1/2tbsp olive oil

Zhoug: 35g coriander chopped, 20g parsley chopped, 2 green chillies, 1/2 tsp ground cumin, 1/4 tsp ground cardamon, bit of sugar, bit of salt, 2 crushed garlic cloves, 3tbsp olive oil & 2 tbsp water

Spread the bread with a tbsp of tahini. Then arrange overlapping aubergine slices. Drizzle more tahini. Layer with eggs and drizzle with any remaining tahini. Spoon over as much zhoug as you like. Serve with salad on the side. Left over zhoug will keep for at least a week.