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Eggplant and Potato Pita Sandwich with Pickles, Eggs, and Hummus Recipe

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3.9 from 12 reviews

This wholesome eggplant sandwich combines roasted Italian eggplant with layers of tender boiled potatoes, sliced eggs, fresh vegetables, hummus, and tahini sauce, all wrapped in soft pita bread. Enhanced with pickles and optional spicy harissa, it offers a flavorful, hearty meal perfect for a nutritious lunch or light dinner.

Ingredients

Vegetables & Bread

  • 2 large pitas
  • 1 Italian eggplant
  • 2 potatoes
  • 4 pickles
  • 1 tomato
  • 1 cucumber
  • 1/2 purple onion
  • Parsley (for garnish)

Protein & Dairy

  • 2 eggs
  • ¼ cup hummus

Condiments & Seasonings

  • Extra virgin olive oil
  • Salt
  • Pepper
  • 2 teaspoons tahini sauce (or 2 teaspoons tahini paste mixed with 2 teaspoons water)
  • Harissa or favorite hot sauce (optional)

Instructions

  1. Preheat and prepare baking sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with tin foil and lightly drizzle it with olive oil to prevent sticking.
  2. Slice eggplant: Cut the Italian eggplant into 1-inch-thick slices for even roasting.
  3. Arrange and season eggplant: Neatly place slices on the baking sheet so they do not overlap. Drizzle with olive oil and sprinkle with salt and pepper.
  4. Roast eggplant: Roast in the oven for 15-20 minutes. After 10 minutes, flip the slices, drizzle more olive oil, add more salt, and continue roasting until golden and nicely browned.
  5. Cook potatoes: While the eggplant roasts, peel and cook the potatoes either by boiling in a pot of water until tender or by microwaving until soft. Once cooked, slice them into rounds.
  6. Boil eggs: Boil the eggs for 12 minutes to hard-cooked, then peel and slice into 1/2-inch pieces.
  7. Slice fresh vegetables: Thinly slice the pickles, tomatoes, cucumbers, and purple onion for layering.
  8. Make tahini sauce: In a bowl, whisk together tahini paste with water and a pinch of salt until smooth and creamy.
  9. Prepare pita: Cut open the pita bread horizontally to create pockets.
  10. Spread hummus: Spread a layer of hummus on one half of the pita to add creaminess and flavor.
  11. Add eggplant layer: Arrange roasted eggplant slices evenly over the hummus.
  12. Layer the potatoes: Place sliced potatoes on top of the eggplant, sprinkle with a little salt, and drizzle olive oil to enhance texture and taste.
  13. Layer fresh vegetables: Add alternating cucumber and tomato slices, then top with onion and pickle slices for crunch and flavor contrast.
  14. Add eggs: Layer sliced boiled eggs on top of the vegetables.
  15. Drizzle tahini and optional harissa: Pour the prepared tahini sauce evenly over all ingredients. For spice lovers, spread harissa or your favorite hot sauce inside the other pita half.
  16. Garnish: Scatter fresh parsley over the filling for a fresh finish.
  17. Assemble and rest: Close the pita by rolling it up tightly and wrap in plastic wrap. Let it rest overnight in the fridge to meld flavors, or eat immediately after cutting into halves or quarters.

Notes

  • Roasting the eggplant until golden brings out a rich, smoky flavor and soft texture perfect for layering.
  • Allowing the sandwich to rest overnight helps flavors meld for an even tastier experience, but it can be eaten fresh if preferred.
  • Boiling eggs for exactly 12 minutes ensures firm but creamy yolks.
  • The tahini sauce can be adjusted to preferred consistency by altering water amounts.
  • Harissa is optional; adjust spice levels according to taste.
  • Microwaving potatoes is a quick alternative to boiling but make sure they are tender before slicing.

Find it online: https://cozyplatter.com/eggplant-and-potato-pita-sandwich-with-pickles-eggs-and-hummus-recipe/