Eggplants
Garlic Clove
Sprigs of Fresh Thyme
Olive Oil	tbsp
Eggs
Cucumber
Plum Tomatoes
Red Onion
Tahini Paste	g
Lemon Juice	tbsp
Ground Cumin	tsp
Fresh Parsley	g
Pita Bread
Premade Hummus	g
Salt & Pepper to taste

1. Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
2. Wash the eggplants, rub them dry and cut them into ca. 1 cm thick slices. Peel the garlic and finely dice them. Wash the thyme, shake dry and pluck off the leaves.
3. In a medium bowl, mix the olive oil with the garlic and thyme. Marinate the eggplants and season with salt and pepper. Spread the eggplants on the baking tray and bake for ca. 25 minutes until tender and golden brown.
4. In the meantime, boil the eggs for about 10 minutes. Quench them under cold water, peel, allow to cool and quarter them.
5. Wash the cucumber and tomatoes, pat dry and cut into small cubes. Peel the onion and cut into small cubes. In a medium bowl, mix everything together and season with salt and pepper.
6. For the tahini sauce, mix tahini, lemon juice, cumin and 4 tablespoons of water. Season with salt and pepper.
7. Bake pita breads in the oven for about 3-4 minutes according to package instructions. Meanwhile, wash the parsley, shake dry and coarsely chop.
8. Spread the hummus on the pita breads, Top with eggs, tomato cucumber salad, eggplants. Add the tahini sauce and garnish with fresh parsley.

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