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Israeli Roast Eggplant, Hummus and Pickle Sandwiches
Butcher and Bee Sabich
  • 1 baking potato (large)
  • Salt
  • 1 eggplant (medium sliced /2 inch thick)
  • 3 tablespoons extra-virgin olive oil (plus more for brushing)
  • 1 cucumber (peeled, halved, seeded and cut into /2-inch dice)
  • 1 tomato (large cut into /2-inch dice)
  • 1 jalapeño (large minced)
  • 2 cloves garlic (minced)
  • 3 tablespoons cilantro (chopped)
  • 2 tablespoons parsley (chopped)
  • 2 tablespoons lemon juice (freshly squeezed)
  • Freshly ground pepper
  • 4 pita breads (thick warmed)
  • 1 cup hummus
  • ¼ cup tahini (at room temperature)
  • 4 hard-cooked eggs (large sliced)
  • 4 dill pickles (small thinly sliced)
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