This Roasted Eggplant-Tahini Sandwiches, a popular street food, is a pita-busting combination of a bunch of great appetizers. To serve these to a group, set out the assorted fillings on individual plates and platters and let guests build their own.
Have This!
- Two tablespoons za’atar
- Three garlic clove
- Half cup plus two tablespoons olive oil
- One large Italian eggplants
- Kosher salt
- Half cup parsley leaves with tender stems
- One-half cup plus two tablespoons chopped chives
- Half cup tahini
- Two Persian cucumbers, quartered, cut into half inches pieces
- One pint cherry tomatoes
- One-fourth cup chopped mint
- Two tablespoons fresh lemon juice
- One cup prepared hummus
- Three tablespoons harissa
- Half teaspoon ground cumin
Do This!
- Place a rack in center of oven; preheat to 450°.
- Whisk za’atar, garlic cloves, and cup oil in a small bowl.
- Spoon over both sides of eggplant rounds and rub into flesh.
- Generously season with salt.
- Roast eggplant on a wire rack set inside a rimmed baking sheet until tender and beginning to brown in spots, 35–45 minutes.
- Pulse parsley and half cup chives in a food processor until finely chopped.
- Add tahini and pulse until smooth.
- While the motor running, slowly drizzle in half cup water and continue to pulse until sauce is the consistency of a thin yogurt; season with salt.
- Toss cucumbers, tomatoes, mint, lemon juice, and remaining garlic clove, oil, and chives in a medium bowl.
- Mix hummus, harissa, and cumin in a small bowl.
- Generously spread tahini sauce and hummus mixture inside a pita.
- Place a few rounds of eggplant inside.
- Stuff pita with Israeli salad, cabbage, eggs, and pickles.