Israeli Roast Eggplant, Hummus And Pickle Sandwiche

Name: Israeli Roast Eggplant, Hummus And Pickle Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (large) baking potato; Salt; 1 (medium) eggplant, sliced 1/2 inch thick; 3 tablespoons extra-virgin olive oil, plus more for brushing; 1 cucumber, peeled, halved, seeded and cut into 1/2-inch dice; 1 (large) tomato, cut into 1/2-inch dice; 1 (large) jalapeno, minced; 2 cloves garlic, minced; 3 tablespoons cilantro, chopped; 2 tablespoons parsley, chopped; 2 tablespoons lemon juice, freshly squeezed; Freshly ground pepper; 4 (thick) pita breads, warmed; 1 cup hummus; 1/4 cup tahini, at room temperature; 4 (large) hard-cooked eggs, sliced; 4 (small) dill pickles, thinly sliced

Servings: persons

1 (large) baking potato
Salt
1 (medium) eggplant, sliced 1/2 inch thick
3 tablespoons extra-virgin olive oil, plus more for brushing
1 cucumber, peeled, halved, seeded and cut into 1/2-inch dice
1 (large) tomato, cut into 1/2-inch dice
1 (large) jalapeno, minced
2 cloves garlic, minced
3 tablespoons cilantro, chopped
2 tablespoons parsley, chopped
2 tablespoons lemon juice, freshly squeezed
Freshly ground pepper
4 (thick) pita breads, warmed
1 cup hummus
1/4 cup tahini, at room temperature
4 (large) hard-cooked eggs, sliced
4 (small) dill pickles, thinly sliced

1
Preheat the oven to 425u00b0. In a small saucepan, cover the potato with 2 inches of water and bring to a boil. Cook over moderate heat until just tender, about 20 minutes. Drain and let cool, then peel the potato and slice it 1/4 inch thick. Season the potato slices with salt.
2
Meanwhile, arrange the eggplant slices on a rimmed baking sheet and brush both sides with olive oil. Season with salt and bake for about 10 minutes, until browned and tender.
3
In a large bowl, add the cucumber, tomato, jalapeno, garlic, cilantro and parsley. Toss with the lemon juice and 3 tablespoons of olive oil and season with salt and pepper.
4
Cut off 2 inches from the side of the warm pitas to make openings in the pockets. Gently open the pitas. Spread the hummus on the bottoms and 1 tablespoon of tahini over it. Layer the potato slices, eggplant, egg and cucumber-tomato salad in the pitas, along with some of the salad juices. Top with the pickle slices and serve.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (large) baking potato, Salt, 1 (medium) eggplant, sliced 1/2 inch thick, 3 tablespoons extra-virgin olive oil, plus more for brushing, and more.

Yes, Israeli Roast Eggplant, Hummus And Pickle Sandwiches falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Israeli Roast Eggplant, Hummus And Pickle Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions