Eggplant, Potato, Tomato
Fry diced eggplant in oil and canola oil. Transfer to paper towels. Blanch peeled and thinly sliced potatoes-rinse and drain, then fry in olive oil. Mix together tahini, lemon juice and crushed garlic clove. Separately, mix together chopped tomatoes, red onion, little salt, wine vinegar, chopped Italian parsley and 1 T Sriracha sauce. After frying potatoes, layer 1/2 tahini sauce on top, then eggplant, 1/2 tahini mixture, top with tomato mixture and then top with poached eggs. Garnish with lemon juice and chopped cilantro, drizzle with olive oil.