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Roasted Eggplant Pita Sandwich
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5 from 1 vote

Roasted Eggplant Pita Sandwich

Roasted Eggplant Pita Sandwich with boiled eggs and veggies.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast, Main Course, Snack
Cuisine: Middle Eastern
Servings: 4 People

Ingredients

Eggplant

  • 1 Large Eggplant, Sliced Thinly
  • ¼ Cup Olive Oil
  • 1 Tablespoon Cumin
  • 1 Tablespoon Sumac
  • 1 Teaspoon Garlic Powder
  • 1 Teapoon Onion Powder
  • 1 Teaspoon Pepper
  • ¼ Teaspoon Pink Himalayan Salt

Salad

  • ½ Sliced Cucumber
  • 1 Tomato Sliced
  • 2 Tablespoon Olive Oil
  • 1 Tablespoon Apple Cider Vinegar
  • salt and pepper

Additional Sandwich Stuffers

  • 2 Hard Boiled Eggs, sliced
  • ¼ Cup Chopped Parsley
  • ¼ Cup Picked Beets

Lemon Tahini Sauce

  • ¼ Cup Tahini
  • 2 Tablespoons Water
  • ¼ Cup Labne or Greek Yogurt
  • Juice of half a lemon
  • 1 Clove Garlic finely chopped
  • 1 Teaspoon Onion Powder
  • salt and pepper

Pita Bread

    Instructions

    Eggplant

    • Pre-heat oven to 400 degrees and lay cut eggplant on a baking tray.  Brush the olive oil on each side of the eggplant.
    • Mix all the spices in a bowl and sprinkle on both sides of the eggplant.  Bake for 30 minutes, flipping at the 15 minute mark.  When finished set aside.

    Salad

    • Put all the salad ingredients in a bowl and mix.  Season with salt and pepper to tasted and set aside.

    Lemon Tahini Sauce

    • In a bowl mix the tahini and water together until smooth.  Add in the rest of the ingredients and mix well.  Set aside.

    Pita Assembley

    • Toast the pita bread and depending on the size, cut in half or cut the top part to open the pocket.
    • In the pita pocket layer on the eggplant, salad, boiled egg slices, pickled beets and parsley.  Then drizzle the lemon tahini sauce on top.  Enjoy!