Open Faced Sabich Sandwich With Crispy Fried Eggplant Food

SABICH (ISRAELI BREAKFAST SANDWICH)

Steps:

• Preheat the oven to 400 degrees F.
• Brush the eggplant slices with the olive oil and season with salt and pepper on both sides. Roast on a baking sheet until golden brown and soft, about 30 minutes.
• Put the eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, remove from the heat, cover and let sit for 17 minutes. Drain immediately and cover with cold water and ice. Let sit for 5 minutes. Peel and thinly slice each egg.
• Slice 1 inch from the top of a pita and open the pocket. Spread 1/4 cup of the hummus on one side, add a few slices of eggplant, a few spoonfuls of the Israeli Salad, some cabbage, few dashes of the hot sauce, if using, and then the eggs. Wrap in foil or parchment. Repeat with the remaining ingredients.
• Toss the tomatoes, cucumber, parsley, lemon juice, olive oil, vinegar and some salt and pepper in a medium bowl.

OPEN-FACED SABICH SANDWICH WITH CRISPY FRIED EGGPLANT

Steps:

• In the bowl of a food processor, combine the sesame paste, mustard, cumin, lemon juice, parsley, sumac, coriander, salt, and pepper. Separate the cloves of garlic from the roasted head and squeeze out the insides. (Squeeze really well to get every last bit of luscious garlic! Make sure none of the papery peel gets into the mixture.) Process until completely smooth. With the processor running, drizzle in the oil until it is completely incorporated and smooth. Kitchen Tips: This will keep, refrigerated, in a covered container, for about one day, but you should allow it to come to room temperature and use a handheld blender to re-mix. If you eat raw or lightly coddled eggs, add two large egg yolks to the food processor with the sesame paste along with the mustard and mix until completely incorporated. Add the spices, juice and roasted garlic and process by drizzling the oil as directed. It will be very creamy and will not separate.