Food & dining
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    sunday supper

    Recipe for sabich (Israeli egg and eggplant pockets)

    Luke Pyenson for The Boston Globe

    Serves 4

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

    1. In a food processor, combine chickpeas, tahini, olive oil, lemon juice, salt, and pepper. Work the mixture until smooth. Transfer to bowl.

    2. Bring a saucepan of water to a boil. Add the eggs and cook exactly 10 minutes. Transfer to a bowl of very cold water. Crack the shells and remove a strip from each egg. Return to very cold water. When eggs are cool, peel the shells. Dry the eggs on paper towels; slice them lengthwise into 4 to 5 pieces.

    3. In a small bowl, toss the cucumber, tomato, onion, and sumac, if using, and set aside.

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    4. Spread the pockets with some hummus. Add eggplant, egg, and cucumber salad to each one.

    Luke Pyenson