SABICH RECIPE OTTOLENGHI RECIPES

Steps:

• Place a rack in center of oven; preheat to 450°. Whisk za’atar, 2 garlic cloves, and ½ cup oil in a small bowl. Spoon over both sides of eggplant rounds (about 1 tsp. per side) and rub into flesh. It will absorb, so use all of the za’atar oil! Generously season with salt. Roast eggplant on a wire rack set inside a rimmed baking sheet until tender and beginning to brown in spots, 35–45 minutes.
• Meanwhile, pulse parsley and ½ cup chives in a food processor until finely chopped. Add tahini and pulse until smooth. With the motor running, slowly drizzle in ½ cup water and continue to pulse until sauce is the consistency of a thin yogurt; season with salt.
• Toss cucumbers, tomatoes, mint, lemon juice, and remaining garlic clove, 2 Tbsp. oil, and 2 Tbsp. chives in a medium bowl; season Israeli salad with salt.
• Mix hummus, harissa, and cumin in a small bowl (if you like it spicy, add more harissa).
• Generously spread tahini sauce and hummus mixture inside pita. Place a few rounds of eggplant (or one if using a large eggplant) inside. Stuff pita with Israeli salad, cabbage, eggs, and pickles.

Steps:

• Preheat oven to 375°F. Line a baking sheet with parchment paper. 1. In a small bowl, combine cucumber, onions,, sliced tomatoes, and parsley. Add 1 tablespoon evoo, 1 tablespoon fresh lemon juice, kosher salt, and pepper. Allow to marinate. 2. Place eggplant on lined sheet pan and generously drizzle with evoo, salt, and pepper. Roast, turning the slices after 15 minutes, until browned and slightly crispy on both sides, about 25 minutes total. 3. Combine tahini with grated garlic, salt, lemon zest and juice. Whisk until creamy and lightened in color to pale beige.  4. Toss cabbage with several tablespoons of tahini.  5. Arrange several slices of eggplant in pita. Spoon in some tahini, egg slices, more tahini, cabbage, Israeli salad, amba and pickles. HEAVEN!