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Charred Eggplant Pita Sandwiches with Spicy Tahini
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.
cup white vinegar
teaspoon white sugar
01Heat the broiler with a rack about 6 inches from the element. Line a rimmed baking sheet with foil and mist with cooking spray. In a small bowl, stir together the vinegar, sugar and ¼ teaspoon salt until the sugar and salt dissolve. Stir in the tomato and onion; set aside while you prepare the eggplant.
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