Israeli Eggplant & Hummus Sandwich |
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SERVES 4PREP •COOK 40m
roasted eggplant
| 1 | large | eggplant, cut into ½” slices | ||
| 2 | tablespoons | olive oil | ||
| ½ | teaspoon | fine sea salt | ||
| ¼ | teaspoon | black pepper |
Preheat oven to 400℉ .
On a sheet pan, place eggplant in a single layer. Brush generously with olive oil and sprinkle with fine sea salt and black pepper. Roast until tender and browned (30 mins).
tomato salad
| 1 | large | tomato, chopped | ||
| 1 | cucumber, chopped | |||
| ½ | red onion, chopped | |||
| 2 | tablespoons | lime juice | ||
| 1 | tablespoon | olive oil | ||
| ¼ | teaspoon | fine sea salt | ||
| ¼ | teaspoon | black pepper |
In a large bowl, toss everything together.
| 4 | pitas | |||
| 1 | packet | |||
| ¼ | cup | hummus | ||
parsley, chopped |
Spread hummus on each pita, then top with eggplant, tomato salad, and Lightly Seasoned Chick'n. Sprinkle with parsley.