Israeli Roast Eggplant, Hummus and Pickle Sandwiches

foodandwine.com

Brandy Pattillo

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)

Directions at foodandwine.com

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