Happy Sabich Sandwich on Israel’s Birthday…

So let’s do this!

To get the most flavor out of a roasted eggplant I suggest to cut the eggplant in half (lengthwise) and continue by cutting into the flesh of the to create checkerboard pattern. Using a knife to create slits of about half an inch in depth – be careful not to cut through the skin. Drizzle the face of the eggplants with olive oil allowing some to drip through the slits.

Time to sprinkle with coarse salt and freshly ground black pepper.

What a good looking eggplant!

Roast in 400° preheated oven for 35-40 minutes and finish with about 5 minutes on low broil. The eggplant is beautifully roasted!

Get your hard-boiled egg ready and slice it thinly.

Time to assemble the Sabich sandwich: any bread is welcome here; I like something with texture so I chose rosemary Ciabatta roll…

Spread the bottom with a little Tehina sauce.

Cut the roasted eggplant and add on top. Continue to top the sandwich with slices of hard-boiled egg and Israeli pickles.

Add fresh parsley leaves and a little lemon zest.

Finish with a drizzle of some more Tehina and…

Sabich Sandwich

Half the Eggplant drizzle Olive Oil and spread a little Salt and Black Pepper.

Roast the Eggplant for 40 minute + 5 minutes in broil.

Spread Tehina Sauce on bread.

Cut the roasted eggplant and add on top.

Add slices of hard-boiled Egg and Israeli Pickles.

Top with fresh Parsley leaves and Lemon Zest.

Drizzle more Tehina on top.