Ingredients
4 Eggland’s Best Hard-Cooked Peeled Eggs, sliced vertically into 4 wedges each
4 whole grain pitas
1/2 c. hummus
1 large eggplant sliced into 1/2 in. slices
2 yellow zucchini sliced diagonally into 1/2 in. slices
2 tbsp. salt
Extra-virgin olive oil, for grilling
8 oz. Greek yogurt (plain)
1/2 finely chopped hot chili
2 tbsp. finely chopped cilantro
1 tbsp. finely chopped parsley
2 small cloves minced garlic
1 tbsp. harissa
1 1/2 tbsp. tahini
1 tbsp. extra-virgin olive oil
3/4 tsp. kosher salt
Sugar
1 pt. chopped cherry or grape tomatoes
2 Persian cucumbers chopped
3 tbsp. chopped parsley
Juice of half lemon
2 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Preparation
Step 1In a large bowl dissolve 2 tbs of salt into 1 cup of warm water. Once dissolved add in 6 more cups of water. Place the eggplant and zucchini into the bowl. And weigh it down using an upside-down plate and a heavy object (can of tomatoes etc). Let sit for 30 min while you prepare the spicy yogurt sauce and chopped salad.Step 2In a small to medium bowl whisk together spicy yogurt sauce and set aside.Step 3In a medium bowl mix the tomatoes, onions, cucumbers, parsley, lemon juice, olive oil, salt and pepper to taste, set aside.Step 4Once the eggplant and zucchini are ready, drain and towel dry the pieces while you heat up the grill pan. Place eggplant and zucchini on a sheet tray, brush with olive oil, and season with salt and pepper. When the grill pan is ready, cook veggies, about 5 min a side. They will be browned and tender with grill marks. Lightly heat the pitas on the grill pan for 1 minute, cover them with a towel to keep them soft while preparing the sabich. Step 5Assemble the pitas: the sabich pitas can be open faced or ingredients can be tucked into the pita pocket. Layer the ingredients starting with the hummus, grilled veggies, and then eggs, chopped salad, and top with the spicy yogurt sauce.
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