This recipe is great if you are looking to feed a couple people. The recipe takes a little bit of time to make but the effort is not poorly spent- you will be amazed at the end result. Jeff suggests using one large eggplant or two smaller ones. Cut the eggplant up into consistent sized discs. If the sizing is inconsistent then the eggplant won’t cook evenly.
For the hummus in this recipe, you can buy store bought or be super ambitious and make your own. We used store bought, but we are totally down with those of you who want to take the time to make your own. That is some real dedication to having a delicious sandwich. The tablespoon of Harissa seasoning you will add to your hummus is full of intense flavor. You can either amp that up or scale it down depending on your spicy food tolerance. Red cabbage makes for beautiful photographs, but Napa cabbage is just as good taste wise. Use either or a mixture of both in your version of this recipe! When you’re ready to assemble your sandwich, you can either form a pita pocket or just roll it up like a sort of pita taco.
Our taste testers were really in love with this sandwich, which is a breakfast food in some parts of the world. One person described it as being a concert in your mouth. Alone, each texture and flavor may seem weird, but together the flavors meld in such a way that this dish tastes unbelievable.
- 1 Tbsp Za’atar (Israeli)
- 2 cloves garlic, minced
- ¼ Cup plus 1 Tbsp olive oil, divided
- 1 Large eggplant (about 1 ½ lbs), cut into ¾ inch rounds
- Kosher Salt
- ¼ Cup fresh parsley
- ¼ Cup plus 1 tbsp scallions
- ¼ Cup tahini
- 1 English cucumber (or Persian if available)
- 1 Cup cherry tomatoes, halved
- 1 Tbsp mint (dried or fresh)
- 1 Tbsp fresh lemon juice
- ½ Cup hummus
- 1 Tbsp Harissa Spice
- To serve: Pitas, red cabbage, hard cooked eggs, and Israeli pickles.
- Preheat oven to 450 F. Combine Za’atar, 1 Garlic clove, and ¼ Cup olive oil in a small bowl and whisk. Place eggplant slices on a baking sheet and brush oil mixture over both sides, and season with a pinch of salt. Place in oven and roast for 35-45 minutes.
- Mix hummus and Harissa together and set aside.
- In a food processor or blender, pulse Parsley and ¼ cup scallions until finely chopped. Add Tahini and pulse until smooth. Slowly drizzle ¼ Cup water into the sauce until it’s the consistency of thin yogurt, and season with a pinch of salt.
- Toss cucumbers, tomatoes, mint, lemon juice, 1 garlic clove, 1 Tbsp oil, and 1 Tbsp scallions together. Season with salt.
- Spread Tahini sauce and hummus mixture in or on pita, place some eggplant slices, and then top with remaining ingredients. Serve!