Join me for a unique culinary experience at a Middle Eastern restaurant in Detroit where I enjoyed a delicious grilled eggplant and zucchini sabich pita. However, during my visit, there was a staff altercation. Nevertheless, the owner intervened and resolved the conflict, which left a lasting impression on me. So, let’s reminisce about this unforgettable cultural journey!
The restaurant itself was unassuming, with a small storefront that was easy to miss if you weren’t looking for it. However, once we stepped inside, the atmosphere was warm and inviting, with colorful decorations adorning the walls and the sound of Arabic music filling the air.
As we sat down at a table near the window, we were greeted by an Iraqi old woman who was the chef of the restaurant. She recommended the grilled eggplant and zucchini sabich pita, and we eagerly agreed.
The dish arrived steaming hot and was a feast for the senses. Firstly, the soft pita bread was filled with layers of grilled eggplant and zucchini, creamy hummus, tangy pickles, and a spicy tomato sauce. As a result, every bite was bursting with flavor and texture, and my taste buds were in heaven.
While we were enjoying our meal, we heard raised voices coming from the kitchen. Suddenly, there was a loud crash, and we saw two members of the staff arguing fiercely with each other. The scene was tense, and we weren’t sure what to do. However, the owner of the restaurant, a tall and imposing man with a thick beard, stepped in to break up the fight.
As we finished our meal, I couldn’t resist the urge to ask the owner for the recipe for the grilled eggplant and zucchini sabich pita. However, he seemed hesitant at first, but I explained how much I loved the dish and how I wanted to recreate it at home. Finally, after a lot of convincing, he agreed to share the recipe with me. He took out a scrap of paper and a pen and scribbled down the ingredients and instructions.
I was overjoyed and thanked him profusely. It was a small gesture, but it meant a lot to me to have this piece of Middle Eastern culture and cuisine to take home with me.
Grilled eggplant and zucchini sabich pita is a flavorful and hearty sandwich that requires a variety of fresh ingredients. The recipe calls for sliced eggplant and yellow zucchini. The dish is flavored with cilantro, parsley, minced garlic, cherry or grape tomatoes, chopped Persian cucumbers, lemon juice, hummus, tahini, extra-virgin olive oil, sugar, and harissa. The pitas used are whole grain, and the dish is garnished with hard-cooked and peeled eggs sliced into four equal wedges, plain Greek yogurt, kosher salt, freshly ground black pepper, and finely chopped hot chili.
Here are some serving suggestions for grilled eggplant and zucchini sabich pita:
A side salad of fresh greens, such as tabbouleh, arugula, or mixed baby greens, dressed lightly with lemon vinaigrette or balsamic dressing.
A selection of pickled vegetables, such as pickled onions, pickled cucumbers, or pickled beets, for a tangy and crunchy contrast to the soft pita and grilled vegetables.
A platter of fresh herbs, such as mint, cilantro, and parsley, for diners to add their own garnishes and flavorings to the sandwiches.
A cooling yogurt sauce or a dip, such as tzatziki or raita, to balance out the heat of the harissa and chili in the sabich filling.
A spicy or smoky hot sauce, such as sriracha or chipotle hot sauce, for those who want to add more heat and depth of flavor to their sandwiches.
A bowl of fresh fruit, such as sliced melon or berries, for a refreshing and light dessert or palate cleanser after the rich and savory sandwich.
This is how I recreate the grilled eggplant and zucchini sabich pita at home.
Ingredients:
- 1 large eggplant, sliced into 1/2-inch slices
- 2 yellow zucchini, sliced diagonally, each slice being 1/2 inch
- 2 tablespoons cilantro, chopped.
- 1 tablespoon finely chopped parsley
- Two cloves garlic, minced
- 1 pt. cherry or grape tomatoes
- 2 pieces of chopped Persian cucumbers
- 3 tablespoons of chopped parsley
- Juice of 1/2 lemon
- 1/2 cup hummus
- 1 1/2 tablespoons tahini
- 1 tablespoon extra-virgin olive oil
- Sugar
- 2 tablespoons of extra-virgin olive oil
- 4 pitas (whole grain)
- 8 ounces of plain Greek yogurt
- Hard-cooked and peeled eggs, sliced into four equal wedges
- 1 tablespoon of harissa
- 2 tablespoons of salt
- 3/4 teaspoon of kosher salt
- Freshly ground black pepper
- 1/2 finely chopped hot chili
How to create grilled eggplant and zucchini sabich pita?
- In a large bowl, dissolve 2 tablespoons of salt in 1 cup of warm water, then add 6 more cups of water to the solution. Place eggplant and zucchini into the mixture and leave to soak for 30 minutes with a weight atop them. As they marinate, make a spicy yogurt sauce and chop up all
- Combine the components for the spicy yogurt sauce in a small to medium-sized bowl and keep it aside.
- Combine diced tomatoes, cucumbers, onions, fresh parsley, and lemon juice in a medium-sized bowl. After the ingredients are thoroughly mixed, drizzle in the olive oil and stir. Add salt and pepper to taste and set aside until ready to use.
- Heat the grill pan, then brush eggplant and zucchini with olive oil and season with salt and pepper. After draining/towel drying them, cook for about 5 minutes per side. Keeping them soft under a towel, lightly heat the pitas on the same grill pan for 1 minute.
- Spread hummus onto pitas, then fill them with grilled veggies, eggs, and chopped salad. For a kick of heat, top the pitas with a spicy yogurt sauce. You can choose to enjoy your pita open-faced or tucked into the pocket.
How about adding a bit of sweetness to your grilled eggplant and zucchini sabich pita by drizzling some honey or maple syrup over the grilled eggplant and zucchini before assembling the pita? As a result, this will provide a nice balance of flavors with the savory and spicy elements in the dish. Alternatively, you could also try adding some sliced figs or dates to the chopped salad for a touch of natural sweetness!
I sincerely invite you to try out this delectable grilled eggplant and zucchini sabich pita recipe. While you savor the flavors, feel free to unleash your creativity and add your own personal touches to the dish. Share your variations with others and inspire them to embark on a culinary journey of their own. Bon appétit!
