Open-Face Roasted Eggplant & Herb Salad Pita Sandwiches are a favorite summer meal in my house! They’re light and fresh, but with the addition of hard boiled eggs, they’re quite filling too. I love the fresh flavors of Middle Eastern cuisine and this recipe brings ingredients like preserved lemon, cilantro, parsley and cumin to the table. Delicious!
These eggplant sandwiches are very simple to make. Simply bake the eggplant slices in the oven. While the eggplant is cooking, prepare a herb mixture to accompany it. Combine cilantro, parsley, preserved lemon, onion, lemon juice, turmeric and cumin with some olive oil. To serve, assemble the eggplant and herb mixture on flatbread. I use lavash bread, but you could use pita bread if you prefer!
To make my Open-Face Roasted Eggplant & Herb Salad Pita Sandwiches, you will need the following ingredients:
Preheat the oven to 375 °F and line a baking pan with aluminum foil.
Place the eggplant slices on the baking pan and brush with ⅓ cup oil. Turn the slices over and oil both sides. Repeat until all the oil is absorbed.
Season with salt and pepper to taste.
Roast the eggplant in the oven for 30-40 minutes. Turn once halfway through cooking.
While the eggplant is cooking, toss the cilantro, parsley, preserved lemon, onion, lemon juice, turmeric and cumin in a large bowl with 2 tablespoons of olive oil. Season with ½ teaspoon pepper and ¼ teaspoon salt, or to taste.
Top the warmed lavash or pita with the eggplant, herb mixture and egg slices.
Serve on individual plates with an optional sprinkling of freshly chopped cilantro and parsley.
This Open-Face Roasted Eggplant & Herb Salad Pita Sandwiches recipe is super tasty and full of Middle Eastern flavor. Try it next time you fancy a light midweek meal and don’t forget to tag #cookmerecipes in your social posts.
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