Follow these steps for perfect results
Baking potato
peeled, sliced
Salt
to taste
Eggplant
sliced
Extra-virgin olive oil
Cucumber
peeled, seeded, diced
Tomato
diced
Jalapeno
minced
Garlic
minced
Cilantro
chopped
Parsley
chopped
Lemon juice
freshly squeezed
Pepper
freshly ground
Pita breads
warmed
Hummus
Tahini
at room temperature
Hard-cooked eggs
sliced
Dill pickles
thinly sliced
Preheat oven to 425°F (220°C).
In a small saucepan, place the potato and cover with 2 inches of water.
Bring the water to a boil over medium heat.
Cook the potato until just tender, about 20 minutes.
Drain the potato and let it cool.
Peel the cooled potato and slice it into 1/4 inch thick slices.
Season the potato slices with salt.
Arrange the eggplant slices on a rimmed baking sheet.
Brush both sides of the eggplant slices with olive oil.
Season the eggplant slices with salt.
Bake the eggplant for about 10 minutes, or until browned and tender.
In a large bowl, combine the cucumber, tomato, jalapeno, garlic, cilantro, and parsley.
Toss the vegetables with lemon juice and 3 tablespoons of olive oil.
Season the salad with salt and pepper.
Cut off 2 inches from the side of each warm pita to create an opening.
Gently open the pitas to form pockets.
Spread hummus on the bottom of each pita.
Drizzle 1 tablespoon of tahini over the hummus.
Layer the potato slices, roasted eggplant, hard-cooked egg slices, and cucumber-tomato salad into the pitas.
Include some of the salad juices for added flavor.
Top each sandwich with the thinly sliced dill pickles.
Serve immediately.
Expert advice for the best results
For a richer flavor, marinate the eggplant in olive oil, garlic, and herbs before roasting.
Add a sprinkle of za'atar spice to the sandwiches for an authentic Israeli flavor.
Toast the pita bread for a crispier texture.
Everything you need to know before you start
15 minutes
The cucumber-tomato salad can be made a few hours in advance.
Serve the sandwiches warm on a plate, garnished with a sprig of fresh parsley.
Serve with a side of Israeli salad or a bowl of lentil soup.
Complements the savory and tangy flavors
Discover the story behind this recipe
A popular street food and lunchtime staple in Israel.
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