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Israeli Roast Eggplant, Hummus and Pickle Sandwiches
© Johnny Valiant

Israeli Roast Eggplant, Hummus and Pickle Sandwiches

  • ACTIVE: 45 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: 4
  • STAFF-FAVORITE
  • VEGETARIAN

At Butcher & Bee in Charleston, S.C., owner Michael Shemtov and chef Stuart Tracy prepare this messy, incredibly tasty vegetarian sandwich, called a sabich, with vegetables, hummus, house-baked pita and herbs from a garden right behind the restaurant. “The sabich is Iraqi-Israeli, just like me,” Shemtov says. “It’s a personal dish.”

  1. 1 large baking potato
  2. Salt
  3. 1 medium eggplant, sliced 1/2 inch thick
  4. 3 tablespoons extra-virgin olive oil, plus more for brushing
  5. 1 cucumber—peeled, halved, seeded and cut into 1/2-inch dice
  6. 1 large tomato, cut into 1/2-inch dice
  7. 1 large jalapeño, minced
  8. 2 garlic cloves, minced
  9. 3 tablespoons chopped cilantro
  10. 2 tablespoons chopped parsley
  11. 2 tablespoons fresh lemon juice
  12. Freshly ground pepper
  13. 4 thick, sturdy pita breads, warmed
  14. 1 cup hummus
  15. 1/4 cup tahini, at room temperature
  16. 4 large hard-cooked eggs, sliced
  17. 4 small dill pickles, thinly sliced
  1. Preheat the oven to 425°. In a small saucepan, cover the potato with 2 inches of water and bring to a boil. Cook over moderate heat until just tender, about 20 minutes. Drain and let cool, then peel the potato and slice it 1/4 inch thick. Season the potato slices with salt.
  2. Meanwhile, arrange the eggplant slices on a rimmed baking sheet and brush both sides with olive oil. Season with salt and bake for about 10 minutes, until browned and tender.
  3. In a large bowl, add the cucumber, tomato, jalapeño, garlic, cilantro and parsley. Toss with the lemon juice and 3 tablespoons of olive oil and season with salt and pepper.
  4. Cut off 2 inches from the side of the warm pitas to make openings in the pockets. Gently open the pitas. Spread the hummus on the bottoms and 1 tablespoon of tahini over it. Layer the potato slices, eggplant, egg and cucumber-tomato salad in the pitas, along with some of the salad juices. Top with the pickle slices and serve.

Suggested Pairing

Dry, raspberry-scented rosé.

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