Start by preheating your non-stick skillet over medium heat. Add a drizzle of olive oil.
Once hot, add the diced eggplant and sauté for about 10-12 minutes, stirring occasionally until golden and tender. Season with salt and pepper.
While the eggplant cooks, in a mixing bowl, combine the kidney beans, lemon juice, and tahini. Stir until well mixed.
Add the fresh spinach to the skillet with the cooked eggplant, and sauté briefly for 1-2 minutes just until wilted.
Warm the pita bread in the skillet for 1-2 minutes on each side, until soft and pliable.
To assemble the bowls, slice the pita in half and fill each pocket with the eggplant and spinach mixture, followed by the tahini kidney bean mix.
Finish each bowl with freshly chopped parsley and any optional toppings like cherry tomatoes and cucumber. Serve immediately and enjoy!
