Sunday, May 28, 2017

open-faced israeli sandwich

this totally jumped out of the recipe book at me.
eggplant, eggs, and pickles?!
it sounds so completely bizarre and it so completely works!
it's delicious!
i followed the directions (mostly) and we ended up absolutely loving it!
mike and i ate it with a knife and fork but the boys ended up deconstructing it and eating each part individually. i guess they created their own recipe because it could totally be a salad too!
either way, it was great and i hope you try it soon!

Open-Faced Israeli Sandwiches
Makes 4.
Adapted from The Complete Mediterranean Cookbook
1 pound eggplant, sliced into 1/2 inch thick rounds
salt and pepper
1/4 cup olive oil
8 ounces cherry tomatoes, quartered
1/2 cup finely chopped dill pickles
4 (8 inch) pita breads
1 cup hummus
6 hard boiled eggs, sliced thin
1/2 cup Tahini Yogurt sauce
1/2 cup chopped cilantro
1/2 cup feta, crumbled, optional
1 teaspoon Aleppo pepper or smoked paprika

Spread eggplant on baking sheet lined with paper towels, sprinkle both sides with 2 teaspoons salt, and let sit for 30 minutes.
Adjust your oven rack to broiler level and preheat broiler. Thoroughly pat eggplant dry with paper towels, arrange on baking sheet in single layer, and lightly brush both sides with 2 tablespoons oil. Broil eggplant until spotty brown, about 5 minutes per side.
Lay each pita on individual plate, spread with 1/4 cup hummus, and top evenly with eggplant, tomatoes, pickles, and eggs. Drizzle with Tahini Yogurt sauce and sprinkle cilantro, feta, and Aleppo or paprika on top. Enjoy!

Tahini Yogurt Sauce
Makes about 1 cup.
1/3 cup tahini
1/3 cup plain Greek yogurt
1/4 cup water
3 tablespoons lemon juice
1 garlic clove, minced
salt and pepper

Whisk tahini, yogurt, water, lemon juice, garlic, and 3/4 teaspoon salt together in a bowl until combined. Season with salt and pepper to taste. Let sit until flavors meld, about 30 minutes.
Can be refrigerated for up to 4 days.

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