1 cucumber peeled halved seeded cut into 1/2-inch dice
4 small dill pickles thinly sliced (small)
1 medium eggplant sliced (medium)
2 cloves garlic minced
4 large hard-cooked eggs sliced (large)
1 cup water
1 large jalapeño minced (large)
2 tablespoons juice of lemon freshly squeezed
3 tablespoons olive oil extra-virgin plus more for brushing
2 tablespoons parsley chopped
45 servings pepper freshly ground
4 pita breads thick warmed ()
45 servings salt
0.3 cup tahini at room temperature
1 large tomatoes cut into 1/2-inch dice (large)
Equipment
bowl
baking sheet
sauce pan
oven
Directions
Preheat the oven to 42
In a small saucepan, cover the potato with 2 inches of water and bring to a boil. Cook over moderate heat until just tender, about 20 minutes.
Drain and let cool, then peel the potato and slice it 1/4 inch thick. Season the potato slices with salt.
Meanwhile, arrange the eggplant slices on a rimmed baking sheet and brush both sides with olive oil. Season with salt and bake for about 10 minutes, until browned and tender.
In a large bowl, add the cucumber, tomato, jalapeo, garlic, cilantro and parsley. Toss with the lemon juice and 3 tablespoons of olive oil and season with salt and pepper.
Cut off 2 inches from the side of the warm pitas to make openings in the pockets. Gently open the pitas.
Spread the hummus on the bottoms and 1 tablespoon of tahini over it.
Layer the potato slices, eggplant, egg and cucumber-tomato salad in the pitas, along with some of the salad juices. Top with the pickle slices and serve.
