Open-Face Roasted Eggplant & Herb Salad Pita Sandwiches
Preheat oven to 375 degrees F. Line a baking sheet with foil.Advertisement
Place eggplant on the prepared pan and brush with 1/3 cup oil, flipping and brushing on both sides until all the oil is absorbed. Season with 1/4 teaspoon each pepper and salt. Bake the eggplant, turning once halfway, until soft and golden, 30 to 40 minutes total.
Meanwhile, toss cilantro, parsley, onion, preserved lemon, lemon juice, turmeric and cumin with the remaining 2 tablespoons oil, 1/2 teaspoon pepper and 1/4 teaspoon salt in a large bowl.
Top lavash (or pita) with the eggplant, herb mixture and eggs.
5 fat, 1 1/2 starch, 1 1/2 vegetable, 1 medium-fat protein