Serves 2
Hummus
4 pita
2 large dill pickles, sliced lengthwise
1.5 cups sliced red cabbage
Hot sauce
Eggplant
3 baby eggplants, sliced into 1/2 inch rounds
1 tbsp olive oil
salt and pepper to taste
Israeli Salad
2 plum tomatoes, diced
4 baby cucumber, diced
2 green onions, diced
3 tbsp parsley, minced
juice of half of a lemon
1 tbsp olive oil
salt and pepper
Tahini Sauce (can be made up to 2 weeks in advance)
1/2 cup tahini, well stirred
2 garlic cloves, minced
1/4 tsp sea salt
warm water, if needed
Preheat oven to 400.
Lay eggplant slices on a baking sheet and brush both sides with olive oil, season with salt and pepper. Roast until golden brown, at least 25 minutes. Flip and roast another 10 minutes.
Mix all stuff listed for salad (tomatoes, cucumber, green onions, parsley, lemon juice and olive oil.
Mix tahini sauce ingredients. May need to add a touch of warm water.
Spread tahini and hummus sauces on pita. Add cabbage, pickles and salad. Then add eggplant and hot sauce. Roll up and eat.