There is little history about this sandwich. It seems to have originate in Israel with Iraqi Jews. There is no real mythology unless you consider that it is popular on the Sabbath when cooking is prohibited in the Jewish faith. It’s street food. It’s just a bunch of left-overs. It’s insanely delicious.
Move over Falafel – there is a new sandwich in town.
- 4 pieces good pita bread
- 4 hard boiled eggs (see note above), peeled and sliced
- 1-2 large eggplants, peeled and sliced 1/4″ or so thick
- vegetable oil for frying
- 2 roma tomatoes, finely diced
- 1/2 English cucumber, finely diced
- juice of 1 lemon
- hummus (bought or make your own)
- prepared tahina (bought or make your own)
- 1/2 flat leaf parsley
- 1/2 small white onion minced
- 1/2 c. pickle, cut into small slices or cubes
- amba – mango pickle, or failing that, hot sauce of your choice – harissa maybe?
Make a simple salad of the tomatoes, cucumber, and lemon juice, with salt to taste.
Fry the eggplant in batches until thoroughly tender and browned; drain on paper towels and sprinkle with salt.
While the eggplant is frying, put each of the other ingredients in bowls so everyone can build a sandwich to their own specifications. Toast or grill the pita bread. Serve it forth, preferably with cold beer, make yourself a gigantic sandwich, and chill.