This could be an appetizer if you tore the flatbread in smaller pieces, but in the above they’re a small open-faced sandwich, of sorts. It’s topped with some home made hummus (so easy to do), then some eggplant that’s tossed with a balsamic vinaigrette,, then topped with some pine nuts and sheep’s milk Feta.
This was dinner the other night. It was so good. So incredibly good. I knew it would be tasty because I’ve made something similar before. I just decided to rearrange it as an open-faced sandwich. What got me thinking about it was a visit to a new Middle Eastern market in our near neighborhood called Aria. And I was thrilled to find out recently that they make sangak bread. Since many of you won’t have the availability of sangak bread, just use any kind of soft flatbread instead. But thin. It’s gotta be thin. Pita bread won’t work – it’s too stiff and dry. Sangak is stretchy and springy and very thin and moist.
One of my favorite recipes is the original of this, Layered Hummus and Eggplant. It’s a dip, of sorts, with the hummus and eggplant on top and you spread it on crackers or crispy pita or whatever. Sangak if you have it. I knew my DH wouldn’t think that was a meal if he had to dip or spread stuff onto some bread. But it doesn’t hurt us any at all to not have a meat protein once in awhile. So I made the hummus (about 5 minutes of work in the food processor) and made the eggplant – that took more time as the thick pieces have to be sautéed lightly in oil and it took about 15-20 minutes with each batch. The balsamic vinaigrette took no time at all.
To serve it I just slathered the chilled hummus on the stretchy pieces of sangak (about 2” x 5” or so), then spooned on the eggplant that had been tossed with the vinaigrette, and topped it with pine nuts, Feta and cilantro (or use parsley). Onto a pretty platter they went (2 apiece) and made a lovely green salad to go with it.
After dinner I got to thinking about this dish, and decided that it would also make a very good rolled up sandwich. So the next day I made one of those with more of the same ingredients. Here’s a photo of that. I made them small so you could easily hold them in your hand. I won’t say they’re a perfect sealed-up envelope – some of the hummus dripped out, but it was do-able.
As I write this, I still have leftovers and I froze a few pieces of the sangak, which will keep for a week or so, and in that time we’ll have some for lunch one day. This dish is very healthy. Truly it is.
What I liked: I just adore the flavors of the hummus (home made please) and the dressing-enhanced eggplant. The Middle Easterners knew what they were doing when they combined hummus and eggplant. It’s a match made in heaven.
What I didn’t like: oh my, nothing.
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Hummus and Eggplant Sandwiches or Roll-Ups
Recipe By: Original recipe from Judy Bart Kancigor, but I adapted it some to the sandwich style
Serving Size: 10 (a guess)
HUMMUS:
2 large garlic cloves
1 teaspoon salt
15 ounces garbanzo beans, canned — drained, save juice
1/2 cup tahini
1/2 cup water — or juice from garbanzos
1/4 cup vegetable oil
4 tablespoons lemon juice — or to taste
1/8 teaspoon white pepper
1/8 teaspoon cayenne pepper
1 teaspoon ground cumin
EGGPLANT:
1 1/4 pounds eggplant, whole — purple type, no bruises
1/4 cup olive oil
DRESSING:
1/4 cup balsamic vinegar
1/2 cup olive oil
1 teaspoon sugar
1/2 teaspoon salt — or to taste
1/4 teaspoon black pepper — or to taste
1/2 bunch fresh cilantro — chopped
1/4 cup pine nuts — toasted
2/3 cup Feta cheese — preferably sheep’s milk, crumbled
SANDWICH PART:
10 ounces sangak bread — or other soft flatbread
1. HUMMUS: Turn on processor and drop in garlic cloves, and process until minced. Add salt and allow to sit while you collect the ingredients down through ground cumin. Add those items to the processor and blend until smooth. If mixture is too thick, add water. This makes about 2 cups of hummus.
2. EGGPLANT: Slice the eggplant in 1/3 inch thick slices, or slightly thicker. Heat just enough oil in the bottom of a large skillet and fry over medium-high heat, in batches, on both sides until the eggplant is cooked, brown and slightly crisp, approximately 5 minutes per side. Drain on paper towels, then coarsely chop. Place in bowl.
3. DRESSING: Meanwhile, combine in a lidded jar the balsamic vinegar, oil, sugar, salt and pepper and shake until combined. An hour before serving, pour about 2 T. of the dressing over the eggplant and stir. Set aside.
4. Toast the pine nuts in a hot skillet until barely brown. Set aside. Chop cilantro a few minutes before serving. Cut sangak bread into flat strips (about 2 1/2″ x 5 inches long).
5. SERVE: spread the hummus on sangak bread (or flatbread) slices. Spoon the eggplant over the top and sprinkle with cilantro (or Italian parsley, if preferred) Feta and toasted pine nuts. Serve flat (open-faced) or roll the pieces up into a roll-up and serve as finger food.
Per Serving (you may not use all the dressing so these numbers may be off): 377 Calories; 33g Fat (74.9% calories from fat); 7g Protein; 18g Carbohydrate; 4g Dietary Fiber; 9mg Cholesterol; 575mg Sodium.

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