Now is the time for eggplant recipes. Eggplant season runs from July through October, hitting its peak harvesting time right about now. Eggplants thrive on Summer heat and sunshine and we’ve definitely had plenty of both around here! Fields and backyard plots are yielding healthy, top-quality fruit as harvesting gets underway in the northern hemisphere.
We are making sabich, a roasted eggplant, hard boiled eggs, and potato sandwich for this year’s National Potato Day, happening tomorrow. Sabich is the Arabic word for morning. This sandwich was originally eaten for breakfast, with the eggplant roasted and the eggs and potatoes boiled ahead of time, then quickly assembled into a sandwich before heading out in the morning.
Currently, this somewhat messy but incredibly tasty vegetarian sandwich is eaten throughout the day. Hummus and tahini are spread inside a pita, which is then stuffed with eggplant, potato, and egg slices and topped with a fresh salad of cucumbers, tomatoes, garlic, and parsley. Summer fresh produce is in every bite!
Roasted Eggplant, Potato, & Hummus Sandwiches
Roasted Eggplant, Potato, & Hummus Sandwiches (adapted from foodandwine.com) Total Time Required: 1 hour, Active Time: 45 minutes, Makes: 4 servings
Ingredients:
- 12 ounces Yukon Gold or baking potatoes
- kosher salt
- 1 medium eggplant, sliced 1/2 inch thick
- 3 tablespoons extra-virgin olive oil, plus extra for brushing veggies
- 1 cucumber, peeled, halved, seeded and cut into 1/2-inch dice
- 1 large tomato, cut into 1/2-inch dice
- 1 large jalapeño, finely chopped
- 2 garlic cloves, finely chopped
- 3 tablespoons chopped cilantro
- 2 tablespoons chopped parsley
- 2 tablespoons freshly squeezed lemon juice
- freshly ground black pepper
- 4 thick pita breads, warmed
- 1 cup hummus
- 1/4 cup tahini, at room temperature
- 4 large hard-cooked eggs, sliced
- 4 small dill pickles, thinly sliced
Directions:
Preheat the oven to 425°F. Place the potato in a small saucepan and cover it with 2 inches of water. Bring the water to a boil over high heat, then reduce the heat to medium and cook the potato until it is just tender, about 20 minutes. Drain the water and let the potato cool. Once cool, peel the potato and slice it into 1/4 inch thick slices. Season the potato slices with salt.
Cook then prep the potatoes.
Meanwhile, arrange the eggplant slices on a rimmed baking sheet and brush both sides with olive oil. Season with salt and bake the slices until they are browned and tender, about 10 minutes.
Oil & season the eggplant slices before roasting.
Place the cucumber, tomato, jalapeño, garlic, cilantro, and parsley in a large bowl.
Prep the salad ingredients.
Toss with lemon juice and 3 tablespoons of olive oil then season with salt and pepper.
Toss the salad ingredients together.
Cut off 2 inches from the side of the warm pitas to make openings in the pockets. Gently open the pitas. Spread the hummus on the bottoms and drizzle 1 tablespoon of tahini over it.
Prepare the pitas and lay out the eggplant, potato, & egg slices.
Layer the potato slices, eggplant, egg, and cucumber-tomato salad in the pitas, along with some of the salad juices. Top the sandwiches with pickle slices and serve.
Assemble the sabich & enjoy!
A vegetarian’s delight even meat eaters will enjoy for National Potato Day! ~Linda
Roasted Eggplant, Potato, & Hummus Sandwiches (adapted from foodandwine.com) Total Time Required: 1 hour, Active Time: 45 minutes, Makes: 4 servings
Ingredients:
- 1 large baking potato
- kosher salt
- 1 medium eggplant, sliced 1/2 inch thick
- 3 tablespoons extra-virgin olive oil, plus extra for brushing veggies
- 1 cucumber, peeled, halved, seeded and cut into 1/2-inch dice
- 1 large tomato, cut into 1/2-inch dice
- 1 large jalapeño, finely chopped
- 2 garlic cloves, finely chopped
- 3 tablespoons chopped cilantro
- 2 tablespoons chopped parsley
- 2 tablespoons freshly squeezed lemon juice
- freshly ground black pepper
- 4 thick pita breads, warmed
- 1 cup hummus
- 1/4 cup tahini, at room temperature
- 4 large hard-cooked eggs, sliced
- 4 small dill pickles, thinly sliced
Directions:
Preheat the oven to 425°F. Place the potato in a small saucepan and cover it with 2 inches of water. Bring the water to a boil over high heat, then reduce the heat to medium and cook the potato until it is just tender, about 20 minutes. Drain the water and let the potato cool. Once cool, peel the potato and slice it into 1/4 inch thick slices. Season the potato slices with salt.
Meanwhile, arrange the eggplant slices on a rimmed baking sheet and brush both sides with olive oil. Season with salt and bake the slices until they are browned and tender, about 10 minutes.
Place the cucumber, tomato, jalapeño, garlic, cilantro, and parsley in a large bowl. Toss with lemon juice and 3 tablespoons of olive oil then season with salt and pepper.
Cut off 2 inches from the side of the warm pitas to make openings in the pockets. Gently open the pitas. Spread the hummus on the bottoms and drizzle 1 tablespoon of tahini over it. Layer the potato slices, eggplant, egg, and cucumber-tomato salad in the pitas, along with some of the salad juices. Top the sandwiches with pickle slices and serve.