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Open-Face Roasted Eggplant & Herb Salad Pita Sandwiches
“One of the most popular street foods in Israel is a sabich, an overstuffed sandwich that always includes eggplant and hard-boiled eggs—along with a potential kitchen sink of salads and sauces. This fork-and-knife version inspired by one served at Tel Aviv's Yom Tov Café is way less messy to eat. Try this healthy sandwich for breakfast, lunch or dinner.”
1 large eggplant (about 1 pound), cut into ¾-inch-thick slices
⅓ cup extra-virgin olive oil plus 2 tablespoons, divided
¾ teaspoon ground pepper, divided
½ teaspoon kosher salt, divided
2 cups fresh cilantro leaves with tender stems
2 cups fresh parsley leaves with tender stems
½ small red onion, very thinly sliced
2 tablespoons finely chopped preserved lemon
1 tablespoon lemon juice
1½ teaspoons ground turmeric
1 teaspoon ground cumin
2 whole-wheat lavash or large whole-wheat pita breads, halved and warmed
4 large hard-boiled eggs, sliced
1Preheat oven to 375°F. Line a baking sheet with foil.
2Place eggplant on the prepared pan and brush with ⅓ cup oil, flipping and brushing on both sides until all the oil is absorbed. Season with ¼ teaspoon each pepper and salt. Bake the eggplant, turning once halfway, until soft and golden, 30 to 40 minutes total.
3Meanwhile, toss cilantro, parsley, onion, preserved lemon, lemon juice, turmeric and cumin with the remaining 2 tablespoons oil, ½ teaspoon pepper and ¼ teaspoon salt in a large bowl.
4Top lavash (or pita) with the eggplant, herb mixture and eggs.