Israeli-Style Eggplant Pita

Ingredients:

• 2 Japanese eggplants, sliced ​​into 1cm thick rounds.
• 1/4 cup extra-virgin olive oil
• 4 large eggs
• 1/3 cup tahini
• 3 tablespoons freshly squeezed lemon juice (from 2 lemons)
• 2 plum tomatoes
• 2 Iranian cucumbers
• 1 cup fresh parsley
• 4 pitas
• 3/4 cup hummus
• 3/4 cup thinly sliced ​​pickled banana peppers

Preparation:

1. Preheat oven to 230°C (430°F). In a large bowl, toss the eggplant with 3 tablespoons olive oil, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Arrange the eggplant slices in a single layer on a baking sheet. Bake until golden brown, turning halfway through, 25-30 minutes.
2. Meanwhile, bring a large saucepan of salted water to a boil. Carefully add the eggs and cook, reducing the heat to maintain a gentle simmer, for 9 minutes. Transfer with a slotted spoon to a bowl of ice water. Let stand until the eggs have cooled, about 5 minutes. Then peel and slice.
3. In a medium bowl, combine tahini, 1/3 cup warm water, 2 tablespoons lemon juice, and 1/4 teaspoon salt until smooth. If the mixture is too thick, add an additional 1 tablespoon water.
4. Halve the tomatoes lengthwise, remove the seeds, then dice and place in a medium bowl. Chop the cucumbers and parsley and add to the tomatoes along with the remaining 1 tablespoon of olive oil and lemon juice, 1/4 teaspoon of salt, and a small amount of ground black pepper; toss well.
5. Warm the pita breads directly on the oven rack for about 1 minute. Spread hummus on the pita, then drizzle with a little tahini sauce. Top with eggplant and eggs, season with salt and pepper. Top with tomato and cucumber salad, the remaining tahini sauce, and banana peppers.