Sabich
Method:
Preheat the oven to 425°F (220°C). In a large bowl, toss the cubed eggplant, zucchini and diced onion with olive oil, salt and za'atar. Spread over two sheet pans and keep the bowl. Roast for 20 minutes, rotating the pans. Add the chickpeas, toss and roast another 10-15 minutes. In the reserved bowl, combine tomatoes, cucumber, red onion or shallot and parsley. Toss with lemon juice, olive oil, salt and sumac, then adjust seasoning. In a jar, shake the tahini, lemon juice, garlic, salt and 2 tbsp water until smooth. Add more water until runny like thin yogurt. Open each pita, spread with hummus and zhoug, and stuff with the roasted vegetables. Top with sliced egg, Israeli salad and tahini sauce.
Ingredients:
- eggplant 2 (pieces)
- zucchini 2 (pieces)
- yellow onion 1 (pieces)
- olive oil 4 (tbsp)
- salt 0.5 (tsp)
- zatar 2 (tbsp)
- canned chickpeas 1 (can)
- tahini 4 (tbsp)
- lemon 1 (pieces)
- garlic 1 (cloves)
- salt 0.5 (tsp)
- cherry tomato 2 (cups)
- cucumber 1 (pieces)
- fresh parsley 0.5 (cups)
- red onion 0.25 (cups)
- lemon 1 (pieces)
- olive oil 3 (tbsp)
- salt 0.25 (tsp)
- sumac 0.5 (tsp)
- pita bread 4 (pieces)
- hummus 1 (pieces)
- zhoug 1 (pieces)
- egg 4 (pieces)
