Preheat oven to 450F. Place eggplant on 1/4 size sheet tray and add 1/2 red bell paper and place cut side down. 

Pierce eggplant with a fork and place pan in oven. Roast for 30 minutes. Remove red pepper. Continue cooking eggplant if needed for up to an additional 20 minutes. 

Remove from oven and cool slightly. 

Now is the time to turn on that kettle or heat 1 1/2 cups of water in a microwave or on the stove if you need to.

While eggplant is cooling, remove seeds from red pepper, peel skin and cut into thin strips. 

To prep up salad: Place arugula, roasted red pepper strips, zucchini noodles, toasted walnuts, fresh basil and mint in a small mixing bowl. Toss with orange tahini dressing. Set aside.

Place eggplant on cutting board and cut in half. Scoop out flesh and place in blender. 

Add hot water, soulfull classic broth mix, cumin, garlic clove, tahini and sparkle salt. Blend until smooth.

Divide into two bowls and top each with zucchini noodle and arugula salad. 

Enjoy!