60 minutes
Delicious Middle Eastern sandwiches filled with eggplant, eggs, hummus, and tahini.
Plum Tomatoes, cored and diced
0 oz
to taste
for frying
Italian Eggplant, sliced into 1/2-inch-thick rounds
0 lb
Seedless Cucumber, diced
0 oz
Lemon Juice, fresh
0.25 fluid ounces
Flat Leaf Parsley, minced
tablespoons
Cabbage, thinly shredded
0 oz
0.25 fluid ounces
Pita Bread, warmed and split just enough to form a pocket
each
Hummus, homemade or store-bought
0 oz
Tahini Sauce, homemade or store-bought
0.25 fluid ounces
Hard-Boiled Eggs, peeled and sliced
each
Israeli Pickles
for serving
Amba Sauce
for serving
1. Drain Tomatoes
Place diced tomatoes in a fine-mesh strainer over a bowl and sprinkle with a generous pinch of kosher salt. Let sit for 30 minutes to allow excess liquid to drain.
2. Fry Eggplant
Heat about a quarter of an inch of olive oil in a large skillet over medium-high heat until it shimmers. Fry eggplant slices in batches, rotating for even browning, about 5 minutes per batch. Transfer cooked eggplant to a paper towel-lined baking sheet and sprinkle with kosher salt.
3. Prepare Salad
Transfer drained tomatoes to a medium bowl. Add diced cucumber, lemon juice, and minced parsley. Season with kosher salt and mix well.
4. Season Cabbage
In another medium bowl, toss shredded cabbage with white wine vinegar and season with kosher salt.
5. Assemble Sandwiches
Smear 3 tablespoons of hummus inside each warmed pita pocket. Layer 2-3 slices of fried eggplant on top of hummus. Drizzle with 1 tablespoon of tahini sauce. Add sliced hard-boiled eggs and Israeli pickles. Drizzle with remaining tahini sauce. Spoon farmer's salad and seasoned cabbage into each pita, and finish with a drizzle of amba sauce.
Switch to hummus, baba ganoush, or a roasted red pepper sauce instead of yogurt or tahini.
Use grilled chicken, lamb, falafel, chickpeas, or tofu instead of eggs.
Introduce za'atar, sumac, or harissa for a different regional Mediterranean flavor.
Replace eggplant with zucchini, bell peppers, or mushrooms.
Opt for a yogurt-based tzatziki, spicy harissa sauce, or a zesty lemon and herb vinaigrette instead of traditional tahini sauce.
Salt eggplant slices or cubes to remove excess moisture and bitterness, letting it sit for 30 minutes before patting dry.
Use lemon juice or vinegar to brighten the dish, and tahini or feta for creaminess and tang.
Use spices and herbs like cumin, smoked paprika, za'atar, sumac, parsley, cilantro, or dill generously, adding fresh herbs at the end.
Source the freshest ingredients for a noticeable difference in taste, especially for vegetables and herbs.
For a good char, use a preheated oven or a hot cast-iron skillet without overcrowding the pan.
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