Roasted Eggplant Sabich Bowl

Ingredients

• 4 large eggs
• 5 tablespoons olive oil, divided
• 1 tablespoon za'atar
• 1 1/4 teaspoons kosher salt, divided, plus more as needed
• 3 cloves garlic, divided
• 1 medium eggplant (1 to 1 1/4 pounds)
• 4 cups coleslaw mix (1/2 a 14-ounce bag)
• 1 pint multi-colored cherry tomatoes
• 1/2 English cucumber, or 2 Persian cucumbers
• 1/4 cup finely chopped loosely-packed fresh parsley leaves
• 3 tablespoons freshly squeezed lemon juice (from 1 lemon)
• 1/4 cup well-stirred tahini
• 1 (1.5-ounce) snack-sized bag pita chips (about 1 cup)
• 1/2 cup hummus
• Zhug or hot sauce, and/or amba , for serving (optional)

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