Israeli Roast Eggplant, Hummus and Pickle Sandwiches

Name: Israeli Roast Eggplant, Hummus and Pickle Sandwiches
Total time: 60 min
Ingredients: 1 baking potato (large); Salt; 1 eggplant (medium sliced /2 inch thick); 3 tablespoons extra-virgin olive oil (plus more for brushing); 1 cucumber (peeled, halved, seeded and cut into /2-inch dice); 1 tomato (large cut into /2-inch dice); 1 jalapeño (large minced); 2 cloves garlic (minced); 3 tablespoons cilantro (chopped); 2 tablespoons parsley (chopped); 2 tablespoons lemon juice (freshly squeezed); Freshly ground pepper; 4 pita breads (thick warmed); 1 cup hummus; 0.25 cup tahini (at room temperature); 4 hard-cooked eggs (large sliced); 4 dill pickles (small thinly sliced)

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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." Slideshow:

By Food & Wine

Updated on April 6, 2018

Israeli Roast Eggplant, Hummus and Pickle Sandwiches — Photo: © Johnny Valiant

Active Time:

45 mins

Total Time:

1 hrs

Yield:

4

Ingredients

1 baking potato (large)
Salt
1 eggplant (medium sliced /2 inch thick)
3 tablespoons extra-virgin olive oil (plus more for brushing)
1 cucumber (peeled, halved, seeded and cut into /2-inch dice)
1 tomato (large cut into /2-inch dice)
1 jalapeño (large minced)
2 cloves garlic (minced)
3 tablespoons cilantro (chopped)
2 tablespoons parsley (chopped)
2 tablespoons lemon juice (freshly squeezed)
Freshly ground pepper
4 pita breads (thick warmed)
1 cup hummus
¼ cup tahini (at room temperature)
4 hard-cooked eggs (large sliced)
4 dill pickles (small thinly sliced)

Directions

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.
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.
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.
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.