Open Face Roasted Eggplant Herb Salad Pita Sandwiches

Ingredients

• 1 large eggplant (about 1 pound), cut into 3/4-inch-thick slices
• ⅓ cup extra-virgin olive oil plus 2 tablespoons, divided
• ¾ teaspoon ground pepper, divided
• ½ teaspoon kosher salt, divided
• 2 cups fresh cilantro leaves with tender stems
• 2 cups fresh parsley leaves with tender stems
• ½ small red onion, very thinly sliced
• 2 tablespoons finely chopped preserved lemon
• 1 tablespoon lemon juice
• 1 ½ teaspoons ground turmeric
• 1 teaspoon ground cumin
• 2 whole-wheat lavash or large whole-wheat pita breads, halved and warmed
• 4 large hard-boiled eggs, sliced

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