Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Israeli Eggplant Pitas
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 642
- Total Fat
- 38 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 187 milligrams
- Sodium
- 1345 milligrams
- Carbohydrates
- 55 grams
- Dietary Fiber
- 7 grams
- Protein
- 20 grams
- Sugar
- 7 grams
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 642
- Total Fat
- 38 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 187 milligrams
- Sodium
- 1345 milligrams
- Carbohydrates
- 55 grams
- Dietary Fiber
- 7 grams
- Protein
- 20 grams
- Sugar
- 7 grams
Ingredients
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Directions
- Preheat the oven to 450˚. Toss the eggplants in a large bowl with 3 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Lay the eggplant slices in a single layer on a baking sheet. Roast until dark brown, flipping halfway through, 25 to 30 minutes.
- Meanwhile, bring a small saucepan of water to a boil. Gently add the eggs and cook, adjusting the heat to maintain a gentle boil, 9 minutes. Remove with a slotted spoon to a bowl of ice water. Let stand until cool, about 5 minutes. Peel and slice the eggs.
- Whisk the tahini, 1/3 cup warm water, 2 tablespoons lemon juice and 1/4 teaspoon salt in a medium bowl until smooth. Add 1 more tablespoon of water, if needed, to loosen.
- Halve the tomatoes lengthwise, remove the seeds, chop and put in a medium bowl. Chop the cucumbers and parsley and add to the tomatoes along with the remaining 1 tablespoon each olive oil and lemon juice, 1/4 teaspoon salt and a few grinds of pepper; toss well.
- Warm the pitas directly on the oven rack, about 1 minute. Spread the pitas with the hummus, then drizzle with some of the tahini sauce. Top with the eggplant and eggs; season with salt and pepper. Top with the tomato-cucumber salad, the remaining tahini sauce and the banana peppers.
