Today is January 30, 2025 / /

Sabich Sandwich

Ingredients

For eggplant:

1medium Italian eggplant (about 12 to 14 ounces), peeled and cut into 1/4″ inch slices
1/2 c.plus 1 teaspoon extra virgin olive oil
Kosher salt
1 Tbsp.lemon juice

For tahini sauce:

5 Tbsp.tahini
2 Tbsp.lemon juice
1garlic clove, grated
5 Tbsp.ice water

For cucumber salad:

2small Persian cucumbers, diced small
1medium Roma tomato, cored, seeded, and diced small
1/4medium red onion, diced small
1/4 c.freshly chopped parsley
1 tsp.lemon juice
1 tsp.extra-virgin olive oil

For assembly:

2pitas, warmed
2large hard boiled eggs, sliced
Sliced Israeli pickles
Amba, or preferred hot sauce

Directions

1. Step 1Spread sliced eggplant into a single layer on a medium baking sheet and pour ½ cup olive oil into a small bowl. Brush the tops generously with olive oil.
2. Step 2Heat a large skillet over medium heat. Working in batches, add eggplant oil side down in a single layer and cook, undisturbed, until charred on the bottom, 3 to 4 minutes. Before flipping, brush tops generously with more olive oil. Flip, and cook until undersides are golden, 3 to 4 minutes more. When cooked, return eggplant to baking sheet and season with salt. Repeat process with remaining eggplant.
3. Step 3In a medium bowl, whisk together lemon juice and remaining 1 tablespoon olive oil. Transfer cooked eggplant to bowl and gently toss to coat.
4. Step 4Make tahini sauce: In a medium bowl, combine tahini, lemon juice, garlic, and ice water, and whisk until smooth. Season to taste with salt.
5. Step 5Make cucumber salad: In a medium bowl, combine all ingredients for cucumber salad and toss to combine. Season with salt.
6. Step 6To serve: cut off the top ⅕ of each pita and spread a thin layer of tahini sauce on the inside of each. Divide the eggplant evenly between the two pitas, then top with sliced eggs, pickles, and a big scoop of the cucumber salad. Drizzle with more tahini sauce and serve with amba and additional sauce on the side.