Sabich: Isreali Eggplant Pita Sandwiches Recipe :: The Meatwave

Ingredients

• For the Tahini Sauce
• 3 cloves garlic, peeled
• 3/4 teaspoon salt
• 3/4 cup tahini paste
• 1/2 cup freshly squeezed lemon juice from 2-3 lemons
• 1/4 cup cold water, plus more as needed
• For the Israeli Salad
• 2 medium roma tomatoes, seeded and diced (about 3/4 cup)
• 1 English cucumber, diced (about 2 cups)
• 1 medium red pepper, diced (about 1/2 cup)
• 1/2 medium red onion, diced (about 1/2 cup)
• 3 tablespoons finely minced fresh flat-leaf parsley
• 3 tablespoons olive oil
• 2 tablespoons freshly squeezed juice from 1 lemon
• 1 teaspoon za'atar
• For the Cabbage
• 1/3 head cabbage, cored and thinly shredded
• 3 tablespoons white wine vinegar
• 1 1/2 pounds Italian eggplant (about 2 medium), sliced into 1/2-inch-thick rounds
• 8 pocket pitas
• 10oz of hummus
• 4 hard-boiled eggs, peeled and sliced
• Mediterranean pickles, cut into 1/2-inch slices on a bias
• Amba (spicy pickled mango) sauce
• Kosher salt
• Freshly ground black pepper