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The Boston Globe

Food & dining

sunday supper

Recipe for sabich (Israeli egg and eggplant pockets)

Serves 4

cups cooked chickpeas
2 tablespoons tahini
2 tablespoons olive oil
Squeeze of lemon juice
Salt and pepper, to taste
3 eggs
1 cucumber, chopped
1 medium tomato, chopped
¼ onion, chopped
½ tablespoon sumac (optional)
4 medium pita, cut in half to form 8 pockets
8 slices cooked eggplant, cut in half

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