Israeli-Style Eggplant Pita
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 642, total fat 38 G., saturated fats 7 G., proteins 20 G., carbohydrates 55 G., fiber 7 G., cholesterol 187 mg, sodium 1345 mg, sugar 7 G.
Calories 642, total fat 38 G., saturated fats 7 G., proteins 20 G., carbohydrates 55 G., fiber 7 G., cholesterol 187 mg, sodium 1345 mg, sugar 7 G.
In Israel, this dish is also called sabikh, and it's one of the most popular street foods in Tel Aviv. Warm, fresh pita bread is served with fried eggplant, boiled eggs, pickled vegetables, a fresh cucumber and tomato salad, hummus, and drizzled with a mixture of tahini, sesame paste, and lemon juice. It's incredibly juicy, filling, and so delicious that even meat sandwich lovers won't be put off by this vegetarian option.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 Japanese eggplants, sliced into 1cm thick rounds.
- 1/4 cup extra-virgin olive oil
- 4 large eggs
- 1/3 cup tahini
- 3 tablespoons freshly squeezed lemon juice (from 2 lemons)
- 2 plum tomatoes
- 2 Iranian cucumbers
- 1 cup fresh parsley
- 4 pitas
- 3/4 cup hummus
- 3/4 cup thinly sliced pickled banana peppers
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Cooking the dish according to the recipe:
- Preheat oven to 230°C (430°F). In a large bowl, toss the eggplant with 3 tablespoons olive oil, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Arrange the eggplant slices in a single layer on a baking sheet. Bake until golden brown, turning halfway through, 25-30 minutes.
- Meanwhile, bring a large saucepan of salted water to a boil. Carefully add the eggs and cook, reducing the heat to maintain a gentle simmer, for 9 minutes. Transfer with a slotted spoon to a bowl of ice water. Let stand until the eggs have cooled, about 5 minutes. Then peel and slice.
- In a medium bowl, combine tahini, 1/3 cup warm water, 2 tablespoons lemon juice, and 1/4 teaspoon salt until smooth. If the mixture is too thick, add an additional 1 tablespoon water.
- Halve the tomatoes lengthwise, remove the seeds, then dice and place in a medium bowl. Chop the cucumbers and parsley and add to the tomatoes along with the remaining 1 tablespoon of olive oil and lemon juice, 1/4 teaspoon of salt, and a small amount of ground black pepper; toss well.
- Warm the pita breads directly on the oven rack for about 1 minute. Spread hummus on the pita, then drizzle with a little tahini sauce. Top with eggplant and eggs, season with salt and pepper. Top with tomato and cucumber salad, the remaining tahini sauce, and banana peppers.
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