Middle Eastern Eggplant Sabich with Harissa Hummus and Israeli Salad
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Ingredients & Equipment
What we send
- 4 ouncesplum tomato
- 1/2English cucumber
- 1/8 ounceparsley
- 1red onion
- 1/2 cupshredded red cabbage
- 1 packetharissa
- 5 ounceshummus
- 2 tablespoonstahini
- 1/4 teaspoonground sumac
- 2pita breads
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 8" medium pot with lid
- 12" large pan
Place 2 eggs in a medium pot and add enough water to just cover. Bring water to a boil over high heat, then immediately remove from heat, cover pot, and set aside for eggs to cook, 10-12 minutes. Drain eggs and rinse under very cold water to stop cooking, 60 seconds. Return eggs to pot, cover with cold water, and set aside to fully cool.
Rinse all produce. Cut eggplants crosswise into ¼-inch rounds, discarding ends. Dice tomato. Quarter cucumber lengthwise, then cut crosswise into ¼-inch pieces. Roughly chop parsley leaves, discarding stems. Halve lemon. Peel onion and cut into small dice to yield up to 3 tablespoons. Place cabbage on cutting board, sprinkle over ⅛ teaspoon salt and, using your hands, massage to soften, 30 seconds.
Heat 3 tablespoons olive oil in a large pan over medium heat. When oil is shimmering, add eggplant in an even layer and fry, working in batches and adding more oil as needed, until lightly browned, about 4 minutes per side. Transfer fried eggplant to a paper towel-lined plate and season with ¼ teaspoon salt and pepper as desired, reserving pan for warming pita. Set aside until ready to serve.
Make Harissa Hummus and Tahini Sauce
While eggplant cooks, in a small bowl, whisk together harissa, hummus, and juice of ½ lemon until smooth. Set aside. In a separate small bowl, whisk together tahini and 2 tablespoons warm water until smooth. Season with ⅛ teaspoon salt and pepper as desired and set aside.
Make Israeli Salad and Warm Pita
In a large bowl, combine sumac, tomato, cucumber, parsley, and onion. Add juice of remaining lemon, 1½ tablespoons olive oil, and ¼ teaspoon salt, and toss to combine. Set aside. Return pan from eggplant to medium heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add pita and warm, working in batches as needed, until toasted and golden, 1-2 minutes per side.
Peel hard-boiled eggs and thinly slice (peeling the eggs in cold water makes removing shell easier). Spread harissa hummus on pita and top with fried eggplant, sliced egg, Israeli salad, and cabbage. Drizzle over tahini sauce or serve alongside for dipping. Dig into your feast!