This sandwich originates in Israel where it was a often eaten on the Sabbath morning because it required no cooking to assemble. You can easily prepare the ingredients for this sandwich for last minute preparation.
Prep Time40 mins
Total Time40 mins
- 2 plum tomatoes cored and diced,
- kosher salt
- Olive oil or vegetable oil to coat vegetables
- 3/4 pound Italian eggplant sliced into 1/2-inch-thick rounds, about 1 medium eggplant; 350g
- 1 medium Sweet Onion sliced
- 1 medium zucchini sliced in long strips
- 7 ounces large seedless cucumber diced,
- 2 tablespoons fresh juice from 1 lemon
- 1 tablespoon minced flat-leaf parsley
- 1/4 cored head cabbage thinly shredded,
- 2 tablespoons 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
- 1/2 cup homemade or store-bought tahini sauce note that tahini and tahini sauce are different products
- 4 hard-boiled eggs peeled and sliced
Preheat oven to 400 degrees.
Place tomatoes in a fine-mesh strainer set over a bowl and toss with a generous pinch of salt. Let stand 30 minutes.
Toss eggplant, zucchini, and onion in oil and spread out on a sheet pan. Make sure they have some space between them so they will get some browning on them.
Bake for 30 minutes or until the vegetables get a nice golden color without burning.
Transfer tomatoes to a medium bowl and discard drained liquid. Add cucumber, lemon juice, and parsley to tomatoes. Season Israeli 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 of hummus in an even layer. Layer 2 to 3 slices eggplant, zucchini and onion on top of each. Drizzle each with 1 tablespoon tahini sauce, then top with sliced eggs, Israeli pickles, and remaining tahini sauce. Spoon some of the Israeli salad into each pita, and serve.