Pita with Za'atar Roasted Eggplant

Place a rack in the center of the oven and preheat to 200°C (450°F, conventional oven). Whisk za’atar, 2 grated garlic cloves, and 0.5 cup olive oil in a small bowl. Spoon over both sides of the eggplant rounds (about 1 tsp per side) and rub into the flesh. Season with salt. Roast eggplant on a wire rack set inside a rimmed baking sheet until tender and beginning to brown in spots, 35–45 minutes.

Meanwhile, pulse parsley and 0.5 cup chives in a food processor until finely chopped. Add tahini and pulse until smooth. With the motor running, slowly drizzle in 0.5 cup water and continue to pulse until sauce is the consistency of a thin yogurt. Season with salt to taste.

Toss cucumbers, tomatoes, mint, lemon juice, remaining 1 grated garlic clove, 2 tablespoons olive oil, and 2 tablespoons chives in a medium bowl. Season Israeli salad with salt to taste.

Mix hummus, harissa, and cumin in a small bowl.

Generously spread tahini sauce and hummus mixture inside pita pockets. Place a few rounds of eggplant inside. Stuff pita with Israeli salad, cabbage, and eggs.