Preheat the oven to 400 degrees. Place the eggplant and cauliflower on a baking tray lined with parchment paper to roast. Drizzle with avocado oil and place in the oven for 40 minutes. Flip eggplant and cauliflower after 20 minutes. While eggplant and cauliflower are roasting, prepare the rest of the components. Make the eggs by placing them in the bottom of a saucepan. Fill the pan with cold water, 1 inch above the eggs. Bring the water to a rapid boil on the stovetop over high heat. Once the water comes to a boil, cover the pan with a lid and remove the pan from heat. Do not lift the lid and set a timer for 6 minutes. After 6 minutes, use tongs to remove the eggs and transfer to ice water to cool for about 10 minutes. Then, gently tap the eggs against a hard surface and peel away the shell. Rinse the eggs under cold water to remove any remaining shell and pat dry. Cut into quarters and set aside. Prepare the tahini dressing by combining tahini, lemon, water, salt, and pepper into a jar with a lid. Close the lid and shake vigorously until emulsified. Prepare the vegetables and set aside. Once the eggplant and cauliflower are roasted, remove from the oven. Assemble the salad by placing the romaine lettuce in the bottom of the bowl, followed the eggplant, cauliflower, the rest of the vegetables, and the chickpeas. Top with the hard boiled eggs and drizzle with tahini dressing. Sprinkle with paprika and Maldon salt (optional).
