Ingredients: |
Ingredients: Original 2 plum tomatoes (7 ounces; 200g) 1 tsp Kosher salt 2 Tbsp Olive oil 1 medium Italian eggplant (about 350g) 1/2 large cucumber (7 ounces; 200g), diced 2 Tbsp (30ml) fresh juice 1 Tbsp minced flat-leaf parsley 1/4 cored head cabbage thinly shredded 2 Tbsp (30ml) white wine vinegar 4 fresh rounds pita bread, warmed 3/4 cup hummus (6 ounces; 170g) 1/2 cup tahini sauce 4 hard boiled eggs peeled and sliced 1 Medium Dill pickle
Modified 2 plum tomatoes (7 ounces; 200g) 2 Tbsp Olive oil 1 medium Italian eggplant (about 350g) 1/2 large cucumber (7 ounces; 200g), diced 2 Tbsp (30ml) fresh juice 1 Tbsp minced flat-leaf parsley 1/4 cored head cabbage thinly shredded 2 Tbsp (30ml) white wine vinegar 4 fresh rounds pita bread, warmed 3/4 cup low sodium hummus (6 ounces; 170g) 1/2 cup tahini sauce 4 hard boiled eggs peeled and sliced
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Directions: |
Directions:1. Place tomatoes in a fine-mesh strainer set over a bowl and toss with a generous pinch of salt. Let stand 30 minutes. 2. Meanwhile, heat 1/4 inch oil in a large skillet over medium-high heat until shimmering. Working in batches if necessary, fry eggplant slices, rotating for even browning and turning once halfway through, until golden on both sides and tender throughout, about 5 minutes; lower heat if oil begins to smoke. Transfer eggplant to a paper towel-lined baking sheet and sprinkle with salt. 3. Transfer tomatoes to a medium bowl and discard drained liquid. Add cucumber, lemon juice, and parsley to tomatoes. Season Israeli salad with salt to taste and mix well. 4. In a medium bowl, toss cabbage with vinegar and season with salt. 5. In each pita pocket, smear 3 tablespoons (45ml) of hummus in an even layer. Layer 2 to 3 slices fried eggplant on top of each. Drizzle each with 1 tablespoon (15ml) tahini sauce, then top with sliced eggs, Israeli pickles, and remaining tahini sauce. Spoon some of the Israeli salad into each pita, drizzle with amba, and serve. |