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.
- 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.