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1
For the Kesra: In a small bowl of 1/4 cup warm water, stir in the yeast and sugar.
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2
Stir lightly until yeast begins to dissolve.
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3
Allow mixture to stand until it begins to bubble, about 10 minutes.
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4
In a standing mixer bowl, put flour and 1/3 cup of cornmeal.
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5
Make a well in the center and add yeast mixture, salt, and melted butter.
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6
Knead the bread and gradually add remaining warm water until dough is smooth and elastic.
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7
Sprinkle baking sheet with olive oil and then dust with cornmeal.
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8
Separate the dough into 2 balls of equal size and sprinkle sesame seeds evenly over the loaves and flatten into round circles.
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9
Cover the doughs with a clean towel and let rise in warm place until doubled in size, about 1 hour.
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10
Preheat oven to 425 degrees F. Prick the top of each dough with a fork all over.
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11
Bake for 10 minutes.
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12
Lower heat to 375 degrees and bake an additional 15 to 20 minutes or until crusty and golden brown.
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13
For the Vegetables: Preheat oven to 375 degrees F.
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14
Cut the eggplant into 1/4-inch round slices and sprinkle with salt, let sit in colander for 10 minutes until bitter juices are extracted.
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15
Rinse the slices, and toss with olive oil, salt and pepper.
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16
Roast the eggplant slices until they are tender and a little crisp.
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17
Mix flour and cornmeal and season with spices, to your taste.
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18
Coat each tomato slice with mixture and heat butter in heavy skillet (preferably cast iron).
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19
Add the tomatoes and cook until golden brown on both sides.
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20
Drain on paper towels.
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21
For the Harissa: Process all the ingredients in a food processor.
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22
Season, to taste, and reserve in a small bowl.
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23
To assemble sandwich, spread 2 slices of Kesra with Harissa spread.
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24
Place a layer of eggplant, then tomatoes on bottom slice.
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25
Curly lettuce is optional.
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26
Top with other slice of bread.
