Roasted Eggplant Sandwich

• adagok: Serses 2 to 4
• aktív idő: 1 hour

Hozzávalók

1 medium (680 g) globe eggplant

1/4 cup (60 ml) plus 1 tablespoon

olive oil, divided

1 1/2 teaspoons ground cumin

2 1/2 teaspoons Diamond Crystal kosher salt, divided

1 teaspoon sumac

2 tablespoons fresh lemon juice

2 teaspoons honey*

1 small red onion, very thinly sliced

1/2 cup (25 roughly chopped parsley*

1/4 cup (35g) cherry tomatoes, quartered, optional

2 soft demi baguettes,' halved lengthwise

1 cup (250 g) hummus, prefera- bly Cedar's

Pomegranate molasses," for serving

"INSTEAD OF ... Eggplant, use bell peppers or squash (reduce the amount of oil used)

Honey, use maple syrup Red onion, use yellow onion Parsley, use cilantro or mint Demi baguettes, use 1 long baguette, 4 ciabatta rolls, or 4 angel pitas

Pomegranate molasses, use balsamic glaze or very- good-quality thick balsamic vinegar

Útmutatók

METHOD

Place a rack in the center of the oven and preheat to 400'F (205C).Line a baking sheet with parchment paper.

Trim the stem of the eggplant and slice it lengthwise into -inch- thick slabs (not rounds). Cut each slab in half lengthwise and transfer to the prepared baking sheet.

Combine % cup (60 ml) of the olive oil and the cumin in a small bowl. Brush the cumin oil over the eggplant slices with a pastry brush and sprinkle the exposed side with % teaspoon of the salt. Flip and repeat with the remaining cumin oil and another % teaspoon salt. If your eggplant is on the larger side and you run out of cumin oil, dont worry. As long as one side is coated, you'll be goodjust make sure to salt both sides. Transfer to the oven and roast until tender and begin- ning to brown, 28 to 33 minutes.

Meanwhile, whisk together the remaining 1 teaspoon salt, the sumac, lemon juice, remaining 1 tablespoon olive oil, and honey in a small bowl with a fork. Add the onion, parsley, and tomatoes, if using, and toss t0 combine, using the fork to help break up the rings of onion. Cover with plastic wrap and chill for at least 10 minutes, or until ready to serve.

Toast the baguette halves until just warned through.

Spread % cup (60 g) hummus on each side of the bread. Layer halt of the roasted eggplant slices (5 or 6 slices) on the bottom piece and drizzle with pomegranate molasses. Cover with half the onion mixture and close the sandwich. Repeat with the remaining baguette, hummus, eggplant, molasses, and salad, Cut each sandwich crosswise and serve.

Jegyzetek

During Ramadan, for the many long drives to our mosque in Wondside, Queens, my sister, Fatema, would make a very simple pita wrap as a the kitchen trying to make enough wraps for all of us, shed quickly to-go, travel-friendly iftar. I can still picture her today: rushing around swipe hummus on either side of a warmed pita pocket and fill it with romaine lettuce and sliced red peppers and red onions. wrap it in foil, alongside it in a brown paper bag. That simple sandwich was ideal in and place a small plastic container flled with balsamic vinaigrette so many ways and hit on every texture a good sandwich should; it just

wasn't all that filling.

elements but relies on spiced, roasted eggplant to add body and bulk. This version stays true to those juicy, crunchy yet soft textural lettuce, peppers, and onions, and the sumac and pomeğranate molasses The crisp herb salad made with onions and tomatoes replaces the dressing adds a deep, savory-sweet element that makes this sandwich so irresistible you won't even notice it's vegetarian (vegan even, if you

swap the honey for maple syrup).

If vOu don't like eggplant, roasted bell peppers and squash wonld work just as well-you won't need quite as much oil for roasting. Edonlant really loves it and needs it to get to a tender, juicy lace when roasted

The one thing this sandwich isn't is spicy. So, if you absolutely neod the heat, consider adding fresh chilis to the herb salad or roasting some whole or halved jalapeños alongside the eggplant.