Open Pita with Eggplant and Yoghurt

Ingredients

2 eggplants (flask variety)

4 small Arabic pitas

2 eggs

2 tomatoes

2 small cucumbers

2 tablespoons finely chopped parsley

2 tablespoons olive oil

1 DELTA Complet Yoghurt 10%

1 tablespoon tahini

1 tablespoon lemon juice

Salt

Pepper

Start with the eggplants, as they require more preparation time. Wash the eggplants, cut them into thick round slices and sprinkle them generously with salt. Place the slices in a colander and strain them for 30 minutes, as this removes excess water and their bitter taste.
Once again, rinse the eggplant slices, strain them thoroughly and place them in a large platter. Add enough olive oil to ensure that all sides of the eggplant slices are covered. Line a large baking tray with greaseproof paper and place the eggplant slices on top. Cook at 180°C, at the forced-air setting, for 30 minutes, ensuring that they’re properly cooked inside and they’ve taken on a nice colour.
Prepare the yoghurt sauce by mixing the yoghurt, tahini, lemon juice and a pinch of salt in a large bowl.
Dice the tomatoes and cucumbers, place them in a bowl and add olive oil, salt and pepper.
Finely chop the parsley and place it in a small bowl.
Boil the eggs for ten minutes, until they’re hard.
In a skillet, heat an Arabic pita bread for half a minute, then place it on a plate. Spread a dollop of yoghurt sauce on the pita bread, then add eggplant chunks, 1-2 tablespoons of the tomato mix, chopped parsley and half an egg. Serve with some fresh-squeezed lemon juice.
We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)