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Roasted Eggplant Pitas
with Tomato, Cucumber & Farro Salad
50 MIN
2 Servings
From the Test Kitchen
With an irresistible combination of tender eggplant, hard-boiled eggs and a bevy of other tasty ingredients, it’s no wonder sabich is a favorite street food in Tel Aviv. In this take on the sandwich, we’re slathering our warm pitas with a tangy spread of labneh cheese spiced with za’atar and Aleppo pepper. A garnish of microgreens (the tiny, just-sprouted tendrils of leafy greens) gives the pitas a bit of crisp texture. On the side, we’re rounding out cherry tomatoes and cucumber—delicious elements of classic Israeli salad—
Get Cooking-
NutritionPER SERVING
-
Calories720 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Cook the farro:
Preheat the oven to 450°F. Heat a small pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 16 to 18 minutes, or until tender. Drain thoroughly and transfer to a large bowl. Rinse the pot and refill with salted water; heat to boiling on high.
2
Prepare the ingredients:
While the farro cooks, wash and dry the fresh produce. Halve the eggplant lengthwise, then cut crosswise into ½-inch-thick pieces. Using a peeler, remove the rind of the lemon, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Peel the cucumber, leaving alternating strips of skin intact. Halve the cucumber lengthwise; scoop out and discard the seeds, then small dice. Halve the tomatoes. Finely chop the parsley leaves and stems.
3
Roast the eggplant:
While the farro continues to cook, place the eggplant on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, flipping halfway through, 18 to 20 minutes, or until browned and softened. Remove from the oven and set aside in a warm place, leaving the oven on.
4
Season the labneh & make the salad:
While the eggplant roasts, in a bowl, stir together the labneh, half the lemon zest, half the garlic paste, the juice of 1 lemon wedge and as much of the spice blend as you’d like; season with salt and pepper to taste. Set aside. To the bowl of cooked farro, add the cucumber, tomatoes, parsley, remaining lemon zest and garlic paste and the juice of the remaining lemon wedges; season with salt and pepper. Drizzle with olive oil and stir to combine; season with salt and pepper to taste.
5
Cook & peel the egg:
While the eggplant continues to roast, carefully add the egg to the pot of boiling water and cook for exactly 10 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. Set aside in warm place.
6
Warm the pitas & plate your dish:
Carefully place the pitas directly onto the oven rack and warm 2 to 3 minutes, or until heated through and pliable. Carefully remove from the oven and divide between 2 dishes. Spread a layer of the seasoned labneh onto the warmed pitas. Top with the chopped egg and roasted eggplant. Garnish with the microgreens. Serve with the salad on the side. Enjoy!
1
Cook the farro:
Preheat the oven to 450°F. Heat a small pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 16 to 18 minutes, or until tender. Drain thoroughly and transfer to a large bowl. Rinse the pot and refill with salted water; heat to boiling on high.
2
Prepare the ingredients:
While the farro cooks, wash and dry the fresh produce. Halve the eggplant lengthwise, then cut crosswise into ½-inch-thick pieces. Using a peeler, remove the rind of the lemon, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Peel the cucumber, leaving alternating strips of skin intact. Halve the cucumber lengthwise; scoop out and discard the seeds, then small dice. Halve the tomatoes. Finely chop the parsley leaves and stems.
3
Roast the eggplant:
While the farro continues to cook, place the eggplant on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, flipping halfway through, 18 to 20 minutes, or until browned and softened. Remove from the oven and set aside in a warm place, leaving the oven on.
4
Season the labneh & make the salad:
While the eggplant roasts, in a bowl, stir together the labneh, half the lemon zest, half the garlic paste, the juice of 1 lemon wedge and as much of the spice blend as you’d like; season with salt and pepper to taste. Set aside. To the bowl of cooked farro, add the cucumber, tomatoes, parsley, remaining lemon zest and garlic paste and the juice of the remaining lemon wedges; season with salt and pepper. Drizzle with olive oil and stir to combine; season with salt and pepper to taste.
5
Cook & peel the egg:
While the eggplant continues to roast, carefully add the egg to the pot of boiling water and cook for exactly 10 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. Set aside in warm place.
6
Warm the pitas & plate your dish:
Carefully place the pitas directly onto the oven rack and warm 2 to 3 minutes, or until heated through and pliable. Carefully remove from the oven and divide between 2 dishes. Spread a layer of the seasoned labneh onto the warmed pitas. Top with the chopped egg and roasted eggplant. Garnish with the microgreens. Serve with the salad on the side. Enjoy!
Tips from Home Chefs