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Easy Sabich vertical

Easy Sabich

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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Servings

4 Servings

Ingredients

  • 1 seedless cucumber unpeeled and diced small
  • 1 small red onion diced small
  • 1 pint grape tomatoes sliced
  • Several tablespoons flat-leaf parsley
  • Zest and juice from 1 lemon
  • Extra virgin olive oil
  • Kosher salt
  • 1 large eggplant cut into ¼-inch thick rounds
  • ⅓ cup tahini or green carrot-top tahini see recipe link above
  • 1 large garlic clove grated on a microplane
  • 4 hard-boiled eggs not overcooked (we want a creamy yolk), sliced
  • 4 pitas warmed
  • 1 cup finely shredded cabbage
  • Garnishes: chopped Israeli pickles for serving amba for serving

Instructions

  • Preheat oven to 375°F. Line a baking sheet with parchment paper.
  • In a small bowl, combine cucumber, onions,, sliced tomatoes, and parsley. Add 1 tablespoon evoo, 1 tablespoon fresh lemon juice, kosher salt, and pepper. Allow to marinate.
  • Place eggplant on lined sheet pan and generously drizzle with evoo, salt, and pepper. Roast, turning the slices after 15 minutes, until browned and slightly crispy on both sides, about 25 minutes total.
  • Combine tahini with grated garlic, salt, lemon zest and juice. Whisk until creamy and lightened in color to pale beige. 
  • Toss cabbage with several tablespoons of tahini. 
  • Arrange several slices of eggplant in pita. Spoon in some tahini, egg slices, more tahini, cabbage, Israeli salad, amba and pickles. HEAVEN!