Mango-Glazed Eggplant Flatbreads
with Tahini & Herb Salad
Sabich, a staple sandwich in Israeli cuisine, is typically stuffed with fried eggplant, hummus, hard boiled eggs, pickled mango, and herb salad. To top it off, it's drizzled with tahini sauce and zhug, a spicy, herby green hot sauce. For our plant-based sabich, we glazed roasted eggplant with mango chutney in place of the traditional pickled mango. We topped these flatbreads with herb-infused tahini and Aleppo chiles to mimic the combined flavors of tahini sauce and zhug.
Nutrition (per serving)
Get Recipes Delivered
INGREDIENTS
- 1 eggplant, peeled lengthwise to form a stripe pattern and cut into 1/2-inch thick rounds
- 3 tbsp mango chutney
- 2 flatbreads
- 0.25 oz parsley, leaves picked
- 1 cucumber, halved lengthwise and thinly sliced
- 4 oz roasted red peppers
- 1 lemon, juiced
- 1/4 cup hummus
- 2 tbsp pesto tahini
- 2 tsp crushed Aleppo pepper
Nutrition (per serving)
Get Recipes Delivered
INSTRUCTIONS
Preheat oven to 450°F. Arrange eggplant on foil-lined baking sheet and brush both sides with 2 tbsp olive oil and a pinch of salt. Roast until eggplant softens, 10 to 15 minutes. Flip eggplant, brush with mango chutney, and roast until eggplant is well-browned and sticky, about 15 minutes. (4-serving meal: use ¼ cup olive oil)
Place flatbreads directly on oven rack and bake until slightly crisp, 3 to 5 minutes. Transfer to clean work surface. (TIP: Don’t let the flatbreads get too crispy. They should still be pliable enough to fold.)
Combine parsley, cucumber, roasted red pepper, lemon juice, 1 tbsp olive oil, and a pinch of salt and pepper in large bowl and toss to coat. (4-serving meal: use 2 tbsp olive oil)
Spread hummus on flatbreads and top with mango-glazed eggplant. Drizzle with pesto tahini, top with herb salad, sprinkle with as much Aleppo pepper as you'd like, and fold in half. Dig in!
SIMILAR RECIPES
Cumin Spiced Broccolini Ciabatte with Sweet Potato Chips & Harissa Mayo
Aleppo Lemon Butter Mafaldine with Eggplant & Garlicky Breadcrumbs
Mustardy Spaetzle Style Gnocchi with Lemon Cauliflower
Red Lentil Soup with Chile-Mint Sizzle & Crispy Brussels Sprouts
