This popular Iraqi-Israeli dish features herbs, tomatoes, roast eggplant, and boiled potato and eggs stuffed in a pita.
Ingreadient
- 1 large baking potato
- Kosher salt
- 1 medium eggplant, sliced 1/2 inch thick
- 3 tablespoons extra-virgin olive oil (plus more for brushing)
- 1 cucumber, peeled, halved, seeded and cut into 1/2-inch dice)
- 1 large tomato, cut into 1/2-inch dice
- 1 large jalapeño, finely chopped
- 2 garlic cloves, finely chopped
- 3 tablespoons chopped cilantro
- 2 tablespoons chopped parsley
- 2 tablespoons freshly squeezed lemon juice
- Freshly ground black pepper
- 4 thick pita breads, warmed
- 1 cup hummus
- ¼ cup tahini (at room temperature)
- 4 large hard-cooked eggs, sliced
- 4 small dill pickles, thinly sliced
Direction
- Preheat oven to 425°F. Place potato in a small saucepan and cover with 2 inches water. Bring to a boil over high heat, then reduce heat to medium and cook until potato is just tender, about 20 minutes. Drain and let cool, then peel potato and slice it 1/4 inch thick. Season the potato slices with salt.
- Meanwhile, arrange eggplant slices on a rimmed baking sheet and brush both sides with olive oil. Season with salt and bake until browned and tender, about 10 minutes.
- Place cucumber, tomato, jalapeño, garlic, cilantro, and parsley in a large bowl. Toss with lemon juice and 3 tablespoons of olive oil and season with salt and pepper.
- Cut off 2 inches from the side of the warm pitas to make openings in the pockets. Gently open pitas. Spread hummus on bottoms and 1 tablespoon of tahini over it. Layer potato slices, eggplant, egg, and cucumber-tomato salad in pitas, along with some of the salad juices. Top with pickle slices and serve.
