Roasted eggplant:

• 3 small or 2 medium eggplants, diced into 1/2-inch pieces
• 2 tbsp extra virgin olive oil
• Sea salt and freshly ground black pepper, to taste

Mint Hummus:

• 1 1/2 cups cooked chickpeas (or 1 14-oz can of chickpeas, drained and rinsed)
• 1/3 cup freshly squeezed lemon juice
• 2 tbsp extra virgin olive oil
• 1/4 cup tahini
• 2 cloves of garlic, minced
• 1 tsp ground cumin
• 1 tsp fine sea salt
• Freshly ground black pepper
• 1/2 cup fresh mint leaves

Lemon Tahini Sauce:

• 1/4 cup tahini
• 1/4 cup freshly squeezed lemon juice
• 2 cloves of garlic, minced
• 1/4 tsp each sea salt and freshly ground black pepper
• 1/2 cup yogurt (grass-fed and organic goat, sheep, or cow, or coconut, soy, almond, etc. for vegan)

Persian Salad:

• 1 large heirloom tomato, seeded and diced
• 1/2 an English cucumber, finely diced
• 1/4 cup finely chopped parsley
• 1/2 cup finely chopped red onion
• 1/2 tbsp extra virgin olive oil
• 1/2 tbsp freshly squeezed lemon juice
• Sea salt and freshly ground black pepper, to taste

For the sandwiches:

• All of the above fillings, plus:
• 4 hard boiled organic free range eggs, halved lengthwise (Learn how to make the perfect hard-boiled eggs here)
• 4 large lacto-fermented pickles, sliced (such as Bubbies)
• 4 whole wheat pitas
• 1 cup finely shredded purple cabbage
• Hot sauce