Sabich bowl with roasted aubergine, egg and hummus

Ingredients

For 1 serving

• Eggplant150 g
• Eggs1
• Hummus40 g
• Tomatoes80 g
• Cucumber60 g
• Parsley3 g
• Extra virgin olive oil2 teaspoons
• Whole wheat pita0.5
• Saltto taste

Contains: gluten, eggs, sesame,

In season: June – September

Method

1. Turn the oven on to 220 °C (fan) and line a baking tray with baking paper.
2. Wash the aubergine, trim the ends and cut it into slices about 1 cm thick; brush them with oil on both sides, season with salt and lay them on the tray.
3. Roast for 20 minutes, turning halfway, until soft and golden.
4. Meanwhile, bring a small pan of water to the boil, lower in the egg with a spoon and cook for 8 minutes, until hard-boiled; cool it in cold water, peel and slice.
5. Wash the tomato and cucumber, cut them into small dice, chop the parsley and mix everything with a pinch of salt; warm the pitta in a dry frying pan for 1 minute per side.
6. Assemble the bowl with the hummus at the bottom, then the aubergine, egg and salad, and serve with the pitta cut into wedges.