Preheat the oven to 375F. Line a tray with baking paper.
Add eggplant to the baking tray in a single layer. Sprinkle it with sea salt, and let sit for 5 minutes.
Drizzle with oil and za’atar, and bake for 20-25 minutes or until golden.
Meanwhile, whisk together the dressing. Set aside.
Combine eggplant, eggs, greens, tomatoes, cucumber, barley, parsley, and pickles in a bowl.
Drizzle with dressing, and garnish with hot sauce and sesame seeds.
Enjoy!