Sabiches (Israeli Pita Sandwiches)
- 1 of 1 Slice a medium eggplant into 1/4-inch-thick rounds. In a large skillet, heat 1 tbsp extra-virgin olive oil over medium-high. Add half the eggplant slices and cook 3 minutes, until browned. Flip, add 1 tbsp extra-virgin olive oil and cook 3 more minutes. Repeat with remaining eggplant. Season with 1/4 tsp salt. Dice 2 vine tomatoes and 1/2 English cucumber; toss with 1/2 cup chopped parsley, 2 tsp lemon juice and 1/8 tsp salt. Slice 4 pitas halfway open. Spread 1 tsp harissa (North African hot sauce) and 2 tbsp plain hummus inside each pita. Add 2 to 3 eggplant slices, 1 sliced hard-boiled egg and 1/4 cup tomato-cucumber salad. Drizzle with 2 tsp tahini. Repeat with remaining pitas.
Make the perfect hard-boiled eggs:
- 1 of 1 Place eggs in a pot in a single layer. Add enough cold water to cover by 2 inches. Bring to a boil. Cover and remove from heat. Let sit 10 minutes, then drain and cool completely under cold running water. Refrigerate until using.
Servings Per Recipe: 4
Per Serving: 770 mg sodium, 51 g carb., 5 g fiber, 7 g sugar, 18 g pro., 410 kcal cal., 15 g Fat, total, 3 g sat. fat