Preheat the oven to 400 degrees F. Prepare two large rimmed baking sheets with parchment paper.

Place the eggplant on one of the prepared baking sheet in a single layer. Pour 1 Tbsp. of the oil in your hands and coat the eggplant slices-both sides of each slice. (Do not drizzle the oil directly onto the eggplant or it will seep into the eggplant and you won't be able to spread it on the slices). Then sprinkle with sea salt and pepper.

Place the onion quarters on a separate large rimmed baking sheet and use the remaining 1/2 Tbsp. of oil to coat the onion quarters. Then sprinkle with sea salt and pepper.

Roast the eggplant for 20 minutes or until it's tender and golden brown. Roast the onion for 10 more minutes (30 minutes total).

Meanwhile, massage the kale with the remaining 1 Tbsp. of oil with your hands until the kale is very tender and soft and turns a dark green color. Sprinkle with sea salt and pepper; toss with your hands again and set aside.

Remove the eggplant and onions from the oven and set aside for 5 minutes to cool. Pull apart the onions so you have multiple slices/pieces to use.

Lay the eggplant on a flat serving dish and top with the massaged kale, onion slices. yellow bell pepper, a dollop of hummus, purple cabbage, hemp seeds, and sea salt and pepper, to taste. Serve immediately