Ingredients

• 2 slices pita bread, preferably soft or homemade
• 2 eggs, hardboiled
• 1 eggplant
• 2 tablespoons olive oil
• 3 tablespoons tahini
• 1 tablespoon Sriracha
• 1 avocado, peeled and sliced thin
• 2 cups Spicy Israeli Salad

Directions

1. Slice eggplant into ½” disks. Sprinkle liberally with salt and let sit  in colander to remove moisture for at least 30 minutes.  When done, rinse off salt.
2. In a large skillet, heat oil. Fry eggplant until browned, about 3 minutes per side.
3. Using a small bowl, make spicy tahini sauce by combining the tahini and Sriracha.
4. Cut pita in half and place in the pocket spicy tahini sauce, eggplant, ¼ cup salad, egg and avocado.