Charred Eggplant Pita Sandwiches with Spicy Tahini | Christopher Kimball’s Milk Street

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Milk Street Recipe

Charred Eggplant Pita Sandwiches with Spicy Tahini

30 minutes

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.

4

Servings

Tip

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

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