Open-Face Roasted Eggplant & Herb Salad Pita Sandwiches

full of Middle Eastern flavors
Open-Face Roasted Eggplant & Herb Salad Pita Sandwiches
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Ingredients

Adjust Servings:
1 Eggplants large, cut into ¾-inch-thick slices
⅓ cup Olive oil extra-virgin, plus 2 tablespoons, divided
¾ tsp Black pepper divided
½ tsp Kosher Salt divided
2 cups Cilantro fresh leaves with tender stems
2 cups Parsley fresh leaves with tender stems
½ Red onion small, very thinly sliced
2 tbsp Lemon finely chopped, preserved
1 tbsp Lemon juice
1½ tsp Turmeric ground
1 tsp Cumin ground
2 large Whole-wheat pitas or lavash, halved and warmed
4 large Eggs hard-boiled, sliced

Nutritional information

474
calories
32 g
fat
33 g
carbohydrates
9 g
fiber
13 g
protein
186 mg
cholesterol
Features:
  • Spicy Recipes
Ingredients

Directions

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Open-Face Roasted Eggplant & Herb Salad Pita Sandwiches are a favorite summer evening 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:

Open-Face Roasted Eggplant & Herb Salad Pita Sandwiches Recipe-How To Make Open-Face Roasted Eggplant & Herb Salad Pita Sandwiches-Homemade Open-Face Roasted Eggplant & Herb Salad Pita Sandwiches

So, how do you make Open-Face Roasted Eggplant & Herb Salad Pita Sandwiches?

Steps

1
Done
10

Heat the oven and prepare a baking sheet

Preheat the oven to 375 °F and line a baking pan with aluminum foil.

2
Done
5

Prepare the eggplant

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.

3
Done
1

Season

Season with salt and pepper to taste.

4
Done
40

Roast the eggplant

Roast the eggplant in the oven for 30-40 minutes. Turn once halfway through cooking.

5
Done
5

Make the herb mixture

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.

6
Done
5

Assemble the sandwiches

Top the warmed lavash or pita with the eggplant, herb mixture and egg slices.

7
Done
5

Serve

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.

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

Recipe Reviews

Average Rating:
(5)
Total Reviews: 1
Athina

Healthy and delicious! Thanks for sharing recipe!

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