Sabich Salad from The Jewelled Kitchen by Bethany Kehdy

Ingredients

• chopped parsley and coriander/cilantro leaves, to sprinkle
• juice of 1½ lemons
• 1–2 tsp sea salt, plus extra for seasoning
• 4 tbsp Hummus
• 1 small red onion, finely chopped
• 1 small cucumber, finely chopped
• 2 aubergines/eggplants, sliced lengthways into 1cm/½in-thick slices
• 8 eggs
• a pinch of crushed chilli flakes
• 1 garlic clove, finely chopped or crushed
• 1 tomato, finely chopped
• skins of 2 small yellow onions
• freshly ground black pepper
• 2 Earl Grey tea bags
• 4 tbsp tahini
• 4 loaves of Arabic Bread, unpeeled
• 5 tbsp olive oil
• Green Mango Chutney, to serve