Ingredients

• 1 large eggplant, sliced into 1-inch-thick rounds
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 4 large eggs
• Israeli Salad, recipe follows
• 4 whole-wheat pitas, warmed
• 1 cup prepared hummus
• 1 cup finely shredded red cabbage
• Mango hot sauce, optional
• 2 plum tomatoes, seeded and cut into 1/2-inch dice
• 1 small English cucumber, cut into 1/2-inch dice
• 3 tablespoons finely chopped fresh parsley
• Juice of 1 lemon
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• Kosher salt and freshly ground black pepper

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Instructions

1. Preheat the oven to 400 degrees F.
2. Brush the eggplant slices with the olive oil and season with salt and pepper on both sides. Roast on a baking sheet until golden brown and soft, about 30 minutes.
3. Put the eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, remove from the heat, cover and let sit for 17 minutes. Drain immediately and cover with cold water and ice. Let sit for 5 minutes. Peel and thinly slice each egg.
4. Slice 1 inch from the top of a pita and open the pocket. Spread 1/4 cup of the hummus on one side, add a few slices of eggplant, a few spoonfuls of the Israeli Salad, some cabbage, few dashes of the hot sauce, if using, and then the eggs. Wrap in foil or parchment. Repeat with the remaining ingredients.
5. Toss the tomatoes, cucumber, parsley, lemon juice, olive oil, vinegar and some salt and pepper in a medium bowl.