Israeli Eggplant Pitas
Ingredients
- 2 Japanese eggplants, sliced into 1/2-inch-thick rounds
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 4 large eggs
- 1/3 cup tahini
- 3 tablespoons fresh lemon juice (from 2 lemons)
- 2 plum tomatoes
- 2 Persian cucumbers
- 1 cup fresh parsley
- 4 pieces pita bread
- 3/4 cup hummus
- 3/4 cup sliced pickled banana peppers
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