In town, we have an amazing Assyrian food truck – it serves delicious ethnic food that is simply amazing. While I won’t try to conquer the other recipes, the Sabich (pronounces sa-beek) is too good to miss. The Sabich is an eggplant sandwich that has delicious vegetables and a light hummus-tahini dressing. It can be made traditionally with the hard boiled eggs, or vegan without. Also, the traditional Sabich has picked mango, but this is a bit hard to find – it is still amazing without it, but if you can find it, add it for a great twist.
1 medium eggplant, peeled and sliced into 1/4 inch slices
1/4 cup olive oil
1 Tablespoon dried parsley
1 teaspoon oregano
1/4 teaspoon salt
1 small white onion, finely diced
1/2 English cucumber,finely diced
2 Roma tomatoes, finely diced
Juice of 1 lemon
3 eggs, hard boiled and sliced
1 dill pickle, finely diced
1/2 cup hummus
1/4 cup tahini dressing (if you can’t find this at a store, mix 1/4 cup tahini with 3 Tablespoons lemon juice, 1 teaspoon crushed garlic, and salt and pepper to taste)
Sea salt and freshly ground pepper to taste
4 whole wheat pocket-less pitas or flatbreads
1. Preheat oven to 425. Lay eggplant slices on a baking sheet that has been lined with aluminum foil. In a small bowl, blend olive oil, parsley, oregano and salt. Brush olive oil mixture over eggplant, turning over to coat both sides. Bake in oven for 5 minutes per side, or until tender and golden.
2. While eggplant is baking, toss onion, cucumber, tomatoes and lemon juice in a bowl, mixing to incorporate. Season with salt and pepper.
3. Heat pitas and assemble Sabich by spreading hummus on pita. Top with eggplant slices, vegetables, eggs (if desired), and pickle. Drizzle with tahini dressing and eat.