Preheat oven to 400F.
Cut the eggplant in half lengthwise and carefully score each side forming a crosshatch pattern about an inch deep — careful not to pierce the skin. Liberally salt each side and ensure salt gets into the grooves. Put eggplant halves flesh side down on a plate lined with a paper towel. Set aside for at least 15 minutes.
Cut zucchini into rounds and place on a parchment-lined baking sheet. Coat with avocado oil, salt and pepper.
To a small bowl, add Cumin, Turmeric, and Cayenne and mix. After the eggplant has rested, pat dry with a paper towel. Sprinkle on spice mixture.
In an oven-safe pan, heat a tablespoon of Avocado Oil over medium-high heat. Add eggplant halves cut-side down. Cook for about 5 minutes, or until eggplant easily pulls away from the pan and is browned. Flip over and finish in the oven for about 20 minutes.
Cook zucchini in the oven for 20 minutes flipping once halfway through or until golden brown.
While the eggplant and zucchini are in the oven, prepare the Carrot and Cucumber salad and tahini dressing. Thinly slice the Carrot and Cumbers into ribbons using a mandolin or a vegetable peeler. Put in a small bowl and add Rice Vinegar, Sugar, and a pinch of Salt. Toss until all ribbons are coated and set aside for at least 15 minutes.
To a small bowl, add Tahini, Lemon juice, Honey, and Garlic, and whisk to combine. Add water a tablespoon at a time until it reaches desired consistency.
Remove Eggplant and Zucchini from the oven when they are golden. Drain off any excess eggplant juices and slice in quarters.
To assemble the bowls: add a half cup of fonio into your bowl, top with roasted vegetables, carrot and cucumber salad, cherry tomatoes, drizzle on the tahini dressing and enjoy!
