Egg and Eggplant Sandwich

Last week, I finally got a chance to eat at Clover, which has a restaurant in Harvard Square and food trucks around the city.  Their menu is as permanent as a whiteboard, but I liked all of the unique vegetarian options.  I decided to try the Egg and Eggplant Sandwich: hummus, fried eggplant, sliced hard boiled egg, and cucumber and tomato salad all stuffed into a warm pita and topped with tahini sauce.  It tasted great, although it was quite messy.  I could have never eaten this while strolling down a city street, but with the help of a fork I really enjoyed it!  Yes, it’s an unusual combination of flavors and textures, but it works.

I immediately thought 2 things.  First, when can I get back to Clover to try their signature falafel?  Second, how can I make this Egg and Eggplant Sandwich at home?  A little Internet research revealed this the sandwich is known as ‘Sabich’, and served in many places in Israel.  It originated with the Iraqi Jews as a meal which could be easily prepared on the Sabbath.  I found this recipe which seems fairly authentic, although I simplified a few things when I made it for myself.


For both photo purposes and easier eating, I made the sandwich open face, but you could easily stuff the mixture into the pita.  This wasn’t quite as good as Clover’s, but it was still a good lunch.  I think something is missing – perhaps some fresh herbs (the original recipe calls for parsley) or maybe just some salt and pepper.  And of course, the recipe is more appropriate for late summer when eggplant is locally abundant.  But I am not sure I can wait that long to try this again!


Egg and Eggplant Sandwich

1 large eggplant, thinly sliced
Canola oil
1 cucumber, diced
1 pint cherry tomatoes, diced
1/4 c. + splash lemon juice, divided
Salt and Pepper
1/4 c. tahini
4 hard boiled eggs, sliced
1/2 c. hummus

1. Fry eggplant slices in oil, and drain on paper towels.
2. While eggplant is cooking, toss cucumbers and tomatoes with a splash of lemon juice, and season with salt and pepper.  Set aside.
3. In a small bowl, mix tahini with 1/4 lemon juice.  Add more lemon juice until the sauce is thin.
4. Place each pita on a plate.  Spread 2 T of hummus on each pita.  Top with eggplant slices, sliced egg, and cucumber and tomato salad.  Drizzle with tahini sauce.

-Adapted from Herbivoracious


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