Roasted Eggplant Sabich Sandwiches

sandwich zaatar garlic eggplant chive tahini cucumber tomato mint lemon juice hummus harissa cumin pita cabbage egg pickle healthyish

Rick Martinez

Makes 6

Source

Ingredients

2 tablespoons za’atar

3 garlic cloves, finely grated, divided

½ cup plus 2 tablespoons olive oil, divided

1 large or 2 medium Italian eggplants (about 20 ounces), cut into ¾-inch-thick rounds

Kosher salt

½ cup parsley leaves with tender stems

½ cup plus 2 tablespoons chopped chives, divided

½ cup tahini

2 Persian cucumbers, quartered, cut into ½-inch pieces

1 pint cherry tomatoes, halved

¼ cup chopped mint

2 tablespoons fresh lemon juice

1 cup prepared hummus

3 tablespoons (or more) harissa

½ teaspoon ground cumin

Toasted pita, thinly shredded cabbage, quartered hard- or soft-boiled eggs, and Israeli pickles (for serving)

Method

Place a rack in center of oven; preheat to 450°. Whisk za’atar, 2 garlic cloves, and ½ cup oil in a small bowl. Spoon over both sides of eggplant rounds (about 1 tsp. per side) and rub into flesh. It will absorb, so use all of the za’atar oil! Generously 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 ½ cup chives in a food processor until finely chopped. Add tahini and pulse until smooth. With the motor running, slowly drizzle in ½ cup water and continue to pulse until sauce is the consistency of a thin yogurt; season with salt.

Toss cucumbers, tomatoes, mint, lemon juice, and remaining garlic clove, 2 Tbsp. oil, and 2 Tbsp. chives in a medium bowl; season Israeli salad with salt.

Mix hummus, harissa, and cumin in a small bowl (if you like it spicy, add more harissa).

Generously spread tahini sauce and hummus mixture inside pita. Place a few rounds of eggplant (or one if using a large eggplant) inside. Stuff pita with Israeli salad, cabbage, eggs, and pickles.