Food & dining

sunday supper

Eggplant tagine becomes Israeli egg and eggplant sandwiches

Eggplant, bell pepper, and chickpea.
Luke Pyenson for The Boston Globe
Eggplant, bell pepper, and chickpea.

A heady Moroccan-style stew of chickpeas, bell pepper, and eggplant, accented with warm spices, is an end-of-summer celebration. Eggplant is too often reduced to mush when stewed. To prevent that, slice the eggplant into generously sized rounds, and roast them until golden, then add them to the chickpea mixture at the end of cooking. Moroccans would eat a dish like this communally, straight from the tagine, with little pieces of bread, but you can make it in any heavy casserole and spoon it onto plates. Either way, it’s a fine family meal.

The chickpeas are enriched with the spicy tomato-red pepper cooking juices. Work them in a food processor with a little tahini, olive oil, and lemon juice for a delicious, quick hummus. Tuck it into pita pockets with slices of egg, leftover eggplant, and a cucumber-tomato salad. This typical Israeli street food is called “sabich.” It’s also known as egg and eggplant.


(For tagine, sabich)


3 eggs

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3 large eggplant

1 cucumber

¼ onion

4 cloves garlic


2 red bell peppers

4 medium tomatoes

Few sprigs fresh parsley

½ lemon

Salt and pepper


¾ cup olive oil

2 teaspoons coriander seeds

1 tablespoon cumin seeds

1 teaspoon ground ginger

½ teaspoon tomato paste

4 medium pita

2 cans (15 ounces each) chickpeas

2 tablespoons tahini

½ tablespoon sumac (optional)

Luke Pyenson can be reached at