Ingredients
1 large baking potato
salt
1 medium eggplant
3 tbsp. extra-virgin olive oil
1 cucumber
1 large tomato
1 large jalapeño
2 clove garlic
3 tbsp. Chopped cilantro
2 tbsp. chopped parsley
2 tbsp. lemon juice
Freshly ground pepper
4 pita breads
1 c. hummus
1/4 c. tahini
4 large hard-cooked eggs
4 small dill pickles
Preparation
Step 1Preheat the oven to 425 degrees F. In a small saucepan, cover the potato with 2 inches of water and bring to a boil. Cook over moderate heat until just tender, about 20 minutes. Drain and let cool, then peel the potato and slice it 1/4 inch thick. Season the potato slices with salt.Step 2Meanwhile, arrange the eggplant slices on a rimmed baking sheet and brush both sides with olive oil. Season with salt and bake for about 10 minutes, until browned and tender.Step 3In a large bowl, add the cucumber, tomato, jalapeño, garlic, cilantro, and parsley. Toss with the lemon juice and 3 tablespoons of olive oil and season with salt and pepper.Step 4Cut off 2 inches from the side of the warm pitas to make openings in the pockets. Gently open the pitas. Spread the hummus on the bottoms and 1 tablespoon of tahini over it. Layer the potato slices, eggplant, egg, and cucumber-tomato salad in the pitas, along with some of the salad juices. Top with the pickle slices and serve. Looking for more healthy recipes? Check out our collections of low-fat recipes, healthy recipes for the whole day, and vegan recipes.
