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Open-Face Roasted Eggplant & Herb Salad Pita Sandwiches

  • 10 m
  • 55 m
Adeena Sussman
“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


  • 1 Preheat oven to 375°F. Line a baking sheet with foil.
  • 2 Place 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.
  • 3 Meanwhile, 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.
  • 4 Top lavash (or pita) with the eggplant, herb mixture and eggs.
ALL RIGHTS RESERVED © 2019 Printed From 10/17/2019