Israeli Sabich Eggplant Pitas

Ingredients

• 1 small eggplant, sliced
• 1 tbsp olive oil
• 2 large eggs
• 2 small pitas
• 3/4 cup cooked chickpeas
• 1/2 cucumber, diced
• 1 small tomato, diced
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp chopped parsley
• 1/2 tsp kosher salt
• 1/4 tsp ground cumin

Steps

1. Toss eggplant with olive oil and half the salt and roast at 425°F (220°C) until browned and tender, 20 minutes.
2. Hard-boil eggs for 9 minutes, cool, peel, and slice.
3. Warm chickpeas with cumin and a splash of water.
4. Stir tahini, lemon juice, 1 tablespoon water, and the remaining salt into a pourable sauce.
5. Fill pitas with eggplant, egg, chickpeas, cucumber, tomato, parsley, and tahini sauce.

Allergen note: Contains egg, sesame, and wheat.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.