Israeli Roast Eggplant, Hummus and Pickle Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (large) baking potato |
salt |
1 (medium) eggplant, sliced 1/2 inch thick |
3 tablespoons extra-virgin olive oil, plus more for brushing |
1 cucumber, peeled, halved, seeded and cut into 1/2-inch dice |
1 (large) tomato, cut into 1/2-inch dice |
1 (large) jalapeño, minced |
2 cloves garlic, minced |
3 tablespoons cilantro, chopped |
2 tablespoons parsley, chopped |
2 tablespoons lemon juice, freshly squeezed |
freshly ground pepper |
4 (thick) pita breads, warmed |
1 cup hummus |
1/4 cup tahini, at room temperature |
4 (large) hard-cooked eggs, sliced |
4 (small) dill pickles, thinly sliced |
Directions:
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.
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