Salir
This recipe is inspired by the Israeli sabich sandwich. Eggplant takes center stage accompanied by fresh summer ingredients, including tomato and cucumber. This hearty and savory sandwich is perfect for a summer lunch.
Servings: 4
Prep time: 30 minutes
Ingredients
- 4 whole-wheat pita pockets
- Tahini (see below) or hummus
- Tomato cucumber salad (see below)
- Seared eggplant (see below)
- 4 hard-boiled eggs, peeled and sliced
Tahini spread* (or you can use hummus)
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 2 tablespoons lime or lemon juice
- 1/4 cup tahini (sesame paste)
- 1 tablespoon extra-virgin olive oil
- 1/4 cup water
- *Makes about 1/2 cup.
Tomato cucumber salad
- 1/2 shallot, minced (a heaping tablespoon)
- 1 teaspoon champagne vinegar
- 1/4 teaspoon salt
- 3 medium tomatoes, cored and diced
- 1 cucumber, diced
- 1 tablespoon minced parsley
Seared eggplant
- 2 tablespoons extra-virgin olive oil
- 1 medium eggplant (3/4 pound), sliced into 1/4-inch thick rounds
- Salt to taste
Orientaciones
- Make tahini: Combine garlic, salt, and lime juice in a bowl. Then add the tahini paste, olive oil, and water. Whip with a spoon until smooth.
- Make salad: Combine shallot, vinegar, and salt; and then mix in the tomato, cucumber, and parsley.
- Make seared eggplant: Heat olive oil at medium heat in a sauté pan. Cook eggplant slices for about 5 minutes or until golden brown on each side. Salt to taste.
- Make the sandwich: Warm the pita in the oven. Cut off the top inch of the pita. Smear a generous amount of tahini or hummus on the bottom layer, then pile on the salad and layer with slices of hard-boiled egg and eggplant. This sandwich is often served with pickled veggies, and a spicy pickled mango sauce called amba.
- Calories: 350
- Total fat: 24 g
- Saturated fat: 4.5 g
- Cholesterol: 210 mg
- Sodium: 440 mg
- Total carbohydrate: 26 g
- Dietary fiber: 7 g
- Total sugars: 8 g
- Protein: 13 g
Nutrition information (per serving)
Note: Nutrition information does not include salt to taste.