Israeli Eggplant Pitas

Ingredients

• 2 Japanese eggplants, sliced into 1/2-inch-thick rounds
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 4 large eggs
• 1/3 cup tahini
• 3 tablespoons fresh lemon juice (from 2 lemons)
• 2 plum tomatoes
• 2 Persian cucumbers
• 1 cup fresh parsley
• 4 pieces pita bread
• 3/4 cup hummus
• 3/4 cup sliced pickled banana peppers

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