Charred Eggplant Pita Sandwiches with Spicy Tahini

4 Servings

30 minutes

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These vegetarian sandwiches were inspired by the Iraqi-Israeli hand food called sabich that stuffs fried eggplant, tomato-cucumber salad, hard-cooked egg, hummus and amba, a pickled mango condiment, into pita bread. For our much-simplified version, broiled slices of za’atar-seasoned eggplant are the “meat” of the matter, and a harissa-spiked tahini sauce adds spice and richness while quick-pickled onion and tomato liven up the flavors. Other items you may want to tuck into the sandwiches to make them more sabich-like: sliced hard-cooked eggs, hummus, parsley leaves and cucumber pickles.




Don’t reduce the amount of oil that’s brushed onto the eggplant. Three tablespoons may seem excessive, but the oil adds both flavor and richness while also helping with browning.

30 minutes


  • cup white vinegar

  • ¾

    teaspoon white sugar


Yaoli Y.
July 22, 2022
So so good! The eggplant was so tasty it can be eaten alone. We definitely loved adding the sliced eggs, hummus and cucumber as was recommended in the recipe.
Laura B.

Absolutely excellent. I am not a fan of eggplant, but these came out great. I could not find harissa paste anywhere, but found harissa as a dry spice. I wasn't too sure the potency of it in dry form, so I added one tablespoon to the mixture with some water. There wasn't any spiciness, but it made it flavorful. Will try to find the paste online.