Sunday, July 01, 2012

Eggplant Sabich

I was really excited to try this sandwich because it got very high ratings from Vegetarian Times. I even managed to find spicy pickled mango.

mango

As it turns out, pickled mango is kind of gross, and this whole thing was just kind of odd. I didn't love it at all. I even had some really great freshly-made pita flatbread to use to fold over into a sandwich. Alas, it was not enjoyable. I will not make this again.

sabich

Eggplant Sabich
Vegetarian Times, June 2012

What began as a typical Saturday breakfast among Jews from Iraq is now considered by many to be Israel's most popular sandwich after falafel. To keep it light and easy, this recipe focuses on broiled sliced eggplant, but feel free to add sliced, boiled potatoes; sliced hard-boiled eggs; and/or sliced baked tofu for a heftier sandwich.

Sandwich:
1 medium eggplant (3/4 lb), sliced into 3/8-inch rounds
2 1/2 teaspoon olive oil, for brushing
4 tablespoons prepared hummus
4 pita rounds or crusty French or Italian rolls, such as ciabatta rolls
Hot pepper relish, such as zehug, or other hot sauce to taste, optional
4-8 slices pickled mango, such as amba, or other spicy pickles, optional

Tahini Sauce:
1/4 cup tahini, stirred well
1 tablespoon lemon juice
1 clove garlic, minced (1 tsp.)

Diced Vegetable Salad:
2 Roma tomatoes, diced (1 cup)
1 Persian cucumber, diced (3/4 cup)
2 tablespoons chopped cilantro or Italian parsley
2 tablespoons chopped red or other onion

1. To make sandwich: Preheat broiler. Arrange eggplant slices in single layer on foil-lined baking sheet. Brush eggplant with 1 1/4 teaspoons oil, and season with salt and pepper, if desired. Broil 4 minutes, flip with spatula, brush with remaining 1 1/4 teaspoons oil, and broil 4 minutes more, or until tender when pierced with a fork.

2. Meanwhile, make tahini sauce: Stir together tahini, lemon juice, garlic, and 3 tablespoons water in small bowl. Season with salt and pepper, if desired.

3. To make vegetable salad, combine all ingredients in medium bowl.

4. To serve: Divide eggplant slices, hummus, and diced vegetable salad among pitas. Drizzle with tahini sauce and garnish with hot relish, if using. Serve with more tahini sauce on the side, and pickled mango slices, if using.

Servings: 4

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