Israeli Roast Eggplant, Hummus and Pickle Sandwiches


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:

Israeli Roast Eggplant, Hummus and Pickle Sandwiches
Photo: © Johnny Valiant
Active Time:
45 mins
Total Time:
1 hrs


  • 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)


  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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