Dinner

Sabich Sandwiches (Pitas W/Eggplant, Eggs, Hummus, and Tahin

Name: Sabich Sandwiches (Pitas W/Eggplant, Eggs, Hummus, and Tahin
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 plum tomatoes (7 ounces; 200g), cored and diced; Kosher salt; Olive oil or vegetable oil, for frying; 3/4 pound Italian eggplant (about 1 medium eggplant; 350g), sliced into 1/2-inch-thick rounds; 1/2 large seedless cucumber (7 ounces; 200g), diced; 2 tablespoons (30ml) fresh juice from 1 lemon; 1 tablespoon minced flat-leaf parsley; 1/4 cored head cabbage (7 ounces; 200g), thinly shredded; 2 tablespoons (30ml) white wine vinegar; 4 fresh rounds pita bread, warmed and split just enough to form a pocket; 3/4 cup homemade or store-bought hummus (6 ounces; 170g); 1/2 cup (120ml) homemade or store-bought tahini sauce (note that tahini and tahini sauce are different products); 4 hard-boiled eggs , peeled and sliced; Israeli pickles, for serving (see note); Amba sauce, for serving (see note)

Vegetarian

4 servings

porcje

10 minutes

czas aktywny

55 minutes

całkowity czas

Zacznij Gotować

Składniki

2 plum tomatoes (7 ounces; 200g), cored and diced

Kosher salt

Olive oil or vegetable oil, for frying

3/4 pound Italian eggplant (about 1 medium eggplant; 350g), sliced into 1/2-inch-thick rounds

1/2 large seedless cucumber (7 ounces; 200g), diced

2 tablespoons (30ml) fresh juice from 1 lemon

1 tablespoon minced flat-leaf parsley

1/4 cored head cabbage (7 ounces; 200g), thinly shredded

2 tablespoons (30ml) white wine vinegar

4 fresh rounds pita bread, warmed and split just enough to form a pocket

3/4 cup homemade or store-bought hummus (6 ounces; 170g)

1/2 cup (120ml) homemade or store-bought tahini sauce (note that tahini and tahini sauce are different products)

4 hard-boiled eggs , peeled and sliced

Israeli pickles, for serving (see note)

Amba sauce, for serving (see note)

Wskazówki

Place tomatoes in a fine-mesh strainer set over a bowl and toss with a generous pinch of salt. Let stand 30 minutes.

Meanwhile, heat 1/4 inch oil in a large skillet over medium-high heat until shimmering. Working in batches if necessary, fry eggplant slices, rotating for even browning and turning once halfway through, until golden on both sides and tender throughout, about 5 minutes; lower heat if oil begins to smoke. Transfer eggplant to a paper towel–lined baking sheet and sprinkle with salt.

Transfer tomatoes to a medium bowl and discard drained liquid. Add cucumber, lemon juice, and parsley to tomatoes. Season farmers salad with salt to taste and mix well.

In a medium bowl, toss cabbage with vinegar and season with salt.

In each pita pocket, smear 3 tablespoons (45ml) of hummus in an even layer. Layer 2 to 3 slices fried eggplant on top of each. Drizzle each with 1 tablespoon (15ml) tahini sauce, then top with sliced eggs, pickles, and remaining tahini sauce. Spoon some of the farmers salad and seasoned cabbage into each pita, drizzle with amba, and serve.

Wartości Odżywcze

Wielkość Porcji

Serves 4

Kalorie

893 kcal

Tłuszcz Całkowity

42 g

Tłuszcz Nasycony

6 g

Tłuszcz Nienasycony

0 g

Tłuszcz Trans

Cholesterol

187 mg

Sód

1445 mg

Węglowodany Całkowite

105 g

Błonnik Pokarmowy

12 g

Cukry Całkowite

11 g

Białko

30 g