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SANDWICH - Israeli Roast Eggplant, Hummus and Pickle Sandwiches
Nb persons: 4
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| Israeli Roast Eggplant, Hummus and Pickle Sandwiches •STAFF-FAVORITE •F&W 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.” | |
| 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 | garlic cloves, minced |
| 3 tablespoons | chopped cilantro |
| 2 tablespoons | chopped parsley |
| 2 tablespoons | fresh lemon juice |
| Freshly ground pepper | |
| 4 thick, sturdy 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 |
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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.
PUBLISHED JULY 2012
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