Pre-heat oven to 400 degrees F.
Line a baking sheet with foil.
Take the baguette, and slice into 1/4 inch pieces. Drizzle with olive oil and sprinkle with salt and pepper.
Roast in the oven for 5-7 minutes, or until nice and toasty, flipping halfway through.
When the crostini are cooked but you can handle them, rub garlic all over to infuse the flavor.
Next, slice your eggplants into very thin rounds. This makes them crispy! Cool and cut into sizes about the size of the crostini.
Drizzle with olive oil, zaatar and salt and roast for 15 minutes, or until eggplant is cooked and crispy. You'll smell it first!
Make the tahini sauce by whisking together tahini, lemon juice, salt and pepper. Add a little water if your sauce is very thick.
Mix all your Israeli salad ingredients together.
Spread the tahini sauce on one side of the crostini. Top with am eggplant piece, Israeli salad, pickles, egg, schug, harissa, and a squeeze of lemon juice if you like.