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Roasted Eggplant Sabich with Roasted Red Pepper Hummus

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Servings 4

Ingredients
  

  • 1 large eggplant, cut into ~ 1 inch cubes
  • 1 red bell pepper
  • ½ butternut squash optional
  • ½ tsp garlic powder
  • 1 tsp dried oregano
  • ½ tsp paprika
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 1 tbsp olive oil
  • chopped cabbage
  • chopped cucumber
  • chopped tomatoes
  • mint leaves or parsley
  • 1 tbsp lemon juice adjust to taste
  • 1 tbsp olive oil adjust to taste

Roasted Red Pepper Hummus

  • 1 roasted red bell pepper see above
  • 1.5 cups cooked chickpeas
  • 2 garlic cloves
  • ¼ cup tahini
  • 1.5 tbsp lemon juice
  • ¼ tsp sea salt
  • ½ tsp red chili powder or cayenne
  • ¼ tsp black pepper
  • 4-6 ice cubes
  • 4 tbsp chickpea cooking water or ice cold water

Instructions
 

  • Preheat oven to 425 F or air fryer to 400 F.
  • Cut eggplant and red pepper. And butternut squash if you want. Toss with garlic powder, oregano, paprika, sea salt, black pepper, and olive oil.
  • Add veggies to a baking sheet and bake for 18-22 min in the oven or for 12 min in the air fryer. Throw in some chickpeas tossed with a little olive oil, sea salt, and pepper to make them crunchy!
  • Process all ingredients for the hummus in the order listed to make it easiest. Add a few spoons of chickpea water or ice cold water until you are at desired texture.
  • Toss together the Israeli salad: cucumbers, tomato, mint leaves, lemon juice, olive oil, and sea salt. Add lemon juice, olive oil, and sea salt to taste!
  • Make sure your pita is warm. Spread hummus, then add cabbage, Israeli salad, eggplant, butternut squash if using, and crunchy chickpeas. Drizzle with lemon tahini sauce, which is basically just lemon juice, tahini, salt, and a little date syrup to sweeten.