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