Photo: Naama Ran

Yield: 4 servings

Prep Time: 20 minutes

Level: Easy

Ingredients:

1 eggplant sliced
2 tablespoons olive oil
Salt & pepper to taste
2 large potatoes, cooked and diced
3 hard-boiled eggs, sliced
3.5 ounces Tnuva Sheep’s Milk Feta Cheese
1 pita, toasted and torn into small pieces
Parsley, tahini sauce for serving

Instructions:

1. Preheat oven to 425⁰F.
2. Place eggplant slices on an oven pan. Sprinkle with olive oil, salt and pepper. Bake for 30 minutes or until brown. Watch carefully so that the eggplant doesn’t burn.
3. Cut the grilled eggplant slices into strips and combine with the rest of the salad ingredients.
4. Top with parsley and drizzle tahini sauce all around.