Sabbich sandwich, Iraqi-Israeli Eggplant Sandwich

Eggplant, Chinese or India
Olive oil
Lemon
Tomato
Cucumber
Onion, optional, any type of choice
Parsley
Tahini
Hummus
Pita bread or baguette
Sea salt
Pepper
Optional:
Zatar seasoning
Pickled mango relish
Pickled spicy relish
Grilled or fried potatoes

Preheat oven at 375 degrees F

Slice the eggplant into 1/4 inch thick pieces.
mix oil, seasoning, salt, pepper and lemon in a bowl. Brush the mixture onto each piece of eggplant, on both sides. Lay the pieces on to Parchment paper on a baking sheet.

Cook for 20-30 min, or until golden brown.

Cut the tomato, onion and cucumber into small cubes, mix w lemon to make a salad. Alternate: slice the tomato and cucumber.

Put some hummus and tahini on the inside of the bread, stuff w remaining ingredients.

Notes:
Traditionally this Iraqi-Israeli sandwich has boiled egg, pickled mango and hot pickle relish on it. Without egg makes it vegan, the pickle spices aren’t necessary as this sandwich is delicious as is, feel free to add those ingredients if u like.

The eggplant can be served hot or cold on the sandwich. We usually make a big batch and refrigerate the left overs, so we can make this sandwich very easily without having to cook.

Another ingredient we love to put on this sandwich is baked fries. We cook the potatoes the same way as the eggplant.

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