Sabich Pita (Israeli Eggplant Breakfast Pita)

Step 1

Place the eggs in a pot of water, bring to a boil, then reduce heat and simmer for 9 to 10 minutes for hard-boiled eggs.

Step 2

Drain and cool the eggs under cold water, then peel and slice.

Step 3

Preheat the oven to 425°F.

Step 4

Toss the eggplant slices with the olive oil and salt, then arrange on a baking sheet in a single layer.

Step 5

Roast the eggplant for 20 to 25 minutes, flipping halfway, until deeply golden and tender.

Step 6

In a small bowl, whisk the tahini with a few tablespoons of water until smooth and pourable.

Step 7

In another bowl, toss together the cucumber and tomatoes to make a quick salad.

Step 8

Warm the pita bread and slice open one edge to form a pocket.

Step 9

Fill each pita with roasted eggplant, sliced hard-boiled egg, the cucumber-tomato salad, a drizzle of tahini sauce, and a spoonful of mango chutney.

Step 10

Garnish with fresh parsley before serving.