Sabich Eli Munakoisopita
recipe

This delicious eggplant pie combines flavorful vegetables and rich tastes, perfect for lunch or a light dinner.
Preparation Time: 45 minutes
Serving Size: 4 servings

Ingredients:

- 1 large eggplant
- 2 pinches of salt
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 2 tomatoes
- 1 cucumber
- 4 pita breads
- 100 g tahini
- Juice of 1 lemon
- Fresh herbs (such as parsley or cilantro)

Instructions:

1. Slice the eggplant and sprinkle salt on top. Let it rest for about 15 minutes to draw out excess moisture.
2. Rinse the eggplant slices and pat them dry with paper towels.
3. Heat olive oil in a frying pan. Add the eggplant slices and sauté until golden brown and tender.
4. Season the eggplant with paprika, cumin, and black pepper. Mix well and cook for a few more minutes.
5. Chop the tomatoes and cucumber into small pieces and combine them in a bowl.
6. Prepare the tahini sauce by mixing tahini and lemon juice in a bowl. Add water as needed to achieve desired consistency.
7. Warm the pita breads quickly in a pan or oven.
8. Fill the warm pita breads with sautéed eggplant, the tomato-cucumber mixture, and tahini sauce. Top with fresh herbs.
9. Serve immediately and enjoy!
Nutritional Information (per serving):
- Energy: 350 kcal
- Protein: 8 g
- Carbohydrates: 45 g
- Fat: 15 g
- Fiber: 7 g

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