Roasted Eggplant Pitas with Tomato, Bell Pepper, & Farro Salad

Roasted Eggplant Pitas

with Tomato, Bell Pepper, & Farro Salad

Group Created with Sketch. 45 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 710 Cals/serving
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Sabich is an Israeli street food favorite of soft pita stuffed with fried eggplant, hard-boiled egg, and a creamy sauce to marry all the vibrant flavors. Tonight’s take showcases roasted eggplant and creamy labneh cheese seasoned with traditional spices. These rich ingredients get refreshing balance from a garnish of radish sprouts. For more late-summer flavor, we’re serving a hearty salad of farro, juicy tomatoes, and crisp bell pepper (yours may be red or purple).

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Prepare & roast the eggplant:
1 Prepare & roast the eggplant:

Preheat the oven to 450°F. Heat a small pot of salted water to boiling on high. Heat a separate, small saucepan of water to boiling on high. Wash and dry the eggplant; halve lengthwise, then cut crosswise into ½-inch-thick pieces. Place on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Arrange in a single layer. Roast, flipping halfway through, 20 to 22 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove the roasted eggplant from the oven. Set aside in a warm place.

Cook the farro:
2 Cook the farro:

While the eggplant roasts, add the farro to the pot of salted boiling water. Cook, uncovered, 16 to 18 minutes, or until tender. Drain thoroughly and return to the pot.

Cook & chop the egg:
3 Cook & chop the egg:

While the farro cooks, carefully add the egg to the saucepan of boiling water; cook for exactly 9 minutes. Drain and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked egg. Transfer to a cutting board and roughly chop; season with salt and pepper.

Prepare the remaining ingredients & season the labneh:
4 Prepare the remaining ingredients & season the labneh:

While the egg cooks, wash and dry the remaining fresh produce. Halve the tomatoes; place in a bowl and season with salt. Cut out and discard the stem, ribs, and seeds of the pepper. Medium dice. Reserving the pickling liquid, thinly slice the pickled shallot. Roughly chop the parsley leaves and stems. Using a peeler, remove the rind of the lemon, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the labneh, spice blend, lemon zest, the juice of 2 lemon wedges, and up to half the garlic paste. Season with salt and pepper to taste.

Make the salad:
5 Make the salad:

To the pot of cooked farro, add the tomatoes, pepper, pickled shallot, half the reserved pickling liquid (you will have extra), the juice of the remaining lemon wedges, half the parsley, as much of the remaining garlic paste as you’d like, and a drizzle of olive oil. Stir to combine. Season with salt and pepper to taste.

Finish & plate your dish:
6 Finish & plate your dish:

Carefully place the pitas directly onto the oven rack. Warm 2 to 3 minutes, or until heated through and pliable. Carefully remove from the oven and transfer to a work surface. Place the radish sprouts in a bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Spread the seasoned labneh onto 1 side of each warmed pita. Top with the roasted eggplant, chopped egg, and a drizzle of olive oil. Garnish with the dressed radish sprouts. Divide the finished pitas and salad between 2 dishes. Garnish the salad with the remaining parsley. Enjoy!

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1 Prepare & roast the eggplant:

Preheat the oven to 450°F. Heat a small pot of salted water to boiling on high. Heat a separate, small saucepan of water to boiling on high. Wash and dry the eggplant; halve lengthwise, then cut crosswise into ½-inch-thick pieces. Place on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Arrange in a single layer. Roast, flipping halfway through, 20 to 22 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove the roasted eggplant from the oven. Set aside in a warm place.

2 Cook the farro:

While the eggplant roasts, add the farro to the pot of salted boiling water. Cook, uncovered, 16 to 18 minutes, or until tender. Drain thoroughly and return to the pot.

Cook & chop the egg:
3 Cook & chop the egg:

While the farro cooks, carefully add the egg to the saucepan of boiling water; cook for exactly 9 minutes. Drain and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked egg. Transfer to a cutting board and roughly chop; season with salt and pepper.

4 Prepare the remaining ingredients & season the labneh:

While the egg cooks, wash and dry the remaining fresh produce. Halve the tomatoes; place in a bowl and season with salt. Cut out and discard the stem, ribs, and seeds of the pepper. Medium dice. Reserving the pickling liquid, thinly slice the pickled shallot. Roughly chop the parsley leaves and stems. Using a peeler, remove the rind of the lemon, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the labneh, spice blend, lemon zest, the juice of 2 lemon wedges, and up to half the garlic paste. Season with salt and pepper to taste.

Make the salad:
5 Make the salad:

To the pot of cooked farro, add the tomatoes, pepper, pickled shallot, half the reserved pickling liquid (you will have extra), the juice of the remaining lemon wedges, half the parsley, as much of the remaining garlic paste as you’d like, and a drizzle of olive oil. Stir to combine. Season with salt and pepper to taste.

6 Finish & plate your dish:

Carefully place the pitas directly onto the oven rack. Warm 2 to 3 minutes, or until heated through and pliable. Carefully remove from the oven and transfer to a work surface. Place the radish sprouts in a bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Spread the seasoned labneh onto 1 side of each warmed pita. Top with the roasted eggplant, chopped egg, and a drizzle of olive oil. Garnish with the dressed radish sprouts. Divide the finished pitas and salad between 2 dishes. Garnish the salad with the remaining parsley. Enjoy!

Finish & plate your dish: