Crispy Eggplant Pita Sandwich with Flavorful Fillings

1. 1

   Slice the eggplants into 1/2-inch rounds, sprinkle with salt, and let them sit for 15 minutes to draw out moisture.

2. 2

   Rinse the eggplant slices, pat them dry, and brush with olive oil on both sides.

3. 3

   Preheat the oven to 400°F (200°C) and arrange eggplant on a baking sheet. Bake for 20 minutes until crispy.

4. 4

   While the eggplant bakes, hard boil the eggs for 10-12 minutes, then cool, peel, and slice.

5. 5

   Warm pita breads in the oven for a few minutes, then cut them in half to create pockets.

6. 6

   Assemble the pita by layering crispy eggplant, sliced eggs, diced tomatoes, cucumbers, tahini, and parsley.

7. 7

   Serve immediately while warm, with extra tahini on the side for drizzling.

Per serving