Egg And Eggplant Sandwich

Preparing the components in advance facilitates a more efficient assembly process in the morning for breakfast preparation.

Ingredients

• 1 medium eggplant, sliced into 1/2-inch thick rounds

• Olive oil

• Salt and pepper

• 1 large tomato or a large handful of cherry tomatoes, diced (quartered if using cherry tomatoes)

• 1 medium cucumber, peeled, seeded, and diced

• 1 jalapeño, seeded and diced

• 1 small garlic clove, crushed to a paste

• 3 tablespoons finely chopped flat leaf parsley

• 1 tablespoon fresh lemon juice

• 1/2 teaspoon ground cumin

• 2 tablespoons plain yogurt

• 1 tablespoon olive oil

• 4 pita breads

• Hummus

• 4 large eggs, hard cooked, peeled, and sliced into rounds

• 4 small dill pickles, diced

Instructions

1. Initially, roast your eggplant. Preheat your oven to 425° F. On a rimmed baking sheet coated with parchment paper or a silicone mat, coat the eggplant slices with a substantial quantity of olive oil and a liberal amount of salt and pepper. Roast in the oven until soft, approximately 20 to 25 minutes. Eliminate. If prepared in advance, refrigerate them and then gently reheat prior to use.

2. Combine the diced tomato, cucumber, jalapeno, garlic, parsley, lemon juice, cumin, yogurt, 1 tablespoon of olive oil, and a pinch of salt and pepper to create the salad filling. Chill until needed.

3. Season all the sliced eggs with salt and pepper. To assemble your sandwiches, begin by warming the pitas. You may either halve them and insert the filling or layer the fillings on each pita. Apply hummus to each pita, then layer or fill with slices of eggplant, the tomato-cucumber salad, a sliced hardboiled egg, pickles, and season with salt and pepper as desired.