Sabich: Israeli Eggplant Sandwich

Step 1

Set the oven to 425°F and wait for the indicator light or beep, about 10 minutes.

Step 2

Place the eggplant on a cutting board. Using a sharp knife, slice it lengthwise (from stem to tip) into 1/2-inch-thick planks, like slicing bread loaves.

Step 3

Brush both sides of each eggplant slice with olive oil until evenly coated and glistening.

Step 4

Arrange the oiled eggplant slices in a single layer on a sheet pan, laying them flat without overlapping.

Step 5

Sprinkle salt and pepper evenly over both sides of the eggplant slices.

Step 6

Slide the sheet pan into the oven and roast until the eggplant is golden brown and very tender when pierced with a fork, about 15 minutes.

Step 7

While the eggplant roasts, place the 2 eggs in a small pot, cover with cold water by 1 inch, and set the pot on high heat.

Step 8

Once the water boils vigorously, remove the pot from heat, cover it with a lid, and let the eggs sit for 10 minutes.

Step 9

Transfer the eggs to a bowl of ice water using a slotted spoon and let them cool for 2 minutes until they are cool enough to touch.

Step 10

Tap each cooled egg gently all over on the counter to crack the shell, then gently peel under cool running water from the wider end down.

Step 11

Slice each peeled egg lengthwise into thin halves, setting them on a small plate.

Step 12

In a small bowl, whisk together the tahini and lemon juice with 2 tablespoons of water until smooth and pourable, like thin Greek yogurt.

Step 13

Slice the tomato crosswise into thin rounds, about 1/4 inch thick.

Step 14

Remove the roasted eggplant from the oven and let it cool for 1 minute so it is cool enough to handle.

Step 15

Warm the pita bread directly over a gas flame for 5 seconds per side, rotating it with tongs until it is lightly toasted, or wrap it in a damp paper towel and microwave for 15 seconds.

Step 16

Cut each warmed pita in half horizontally to create a pocket, being careful not to tear the bread.

Step 17

Drizzle 1 tablespoon of tahini sauce inside the bottom pocket of the first pita half.

Step 18

Layer 2 to 3 roasted eggplant slices into the pita pocket, stacking them gently inside.

Step 19

Slide 1 egg half (two halves total per sandwich) into the pocket alongside the eggplant.

Step 20

Tuck 2 to 3 tomato slices into the pocket, arranging them so they nestle among the other fillings.

Step 21

Drizzle the remaining tahini sauce over the top of the fillings inside the pita.

Step 22

Repeat steps 17–21 with the second pita half and remaining ingredients.

Step 23

Place each pita on a plate and serve immediately while the eggplant is still warm.