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.