Israeli Roast Eggplant, Hummus and Pickle Sandwiches

Prep / Total time : 1 hour          Serves 4

1                   large baking potato
                               **Salt**
1                   medium eggplant, sliced 1/2 inch thick
3                   tablespoons extra-virgin olive oil, plus more for brushing
1                   cucumber—peeled, halved, seeded and cut into 1/2-inch dice
1                   large tomato, cut into 1/2-inch dice
1                   large jalapeño, minced
2                   garlic cloves, minced
3                   tablespoons chopped cilantro
2                   tablespoons chopped parsley
2                   tablespoons fresh lemon juice
                           **Freshly ground pepper**
4                   thick, sturdy pita breads, warmed
1                   cup hummus
1/4                cup tahini, at room temperature
4                   large hard-cooked eggs, sliced
4                   small dill pickles, thinly sliced

Preheat the oven to 425°.
1 .          In a small saucepan, cover the potato with 2 inches of water and bring to a boil. Cook over moderate heat until just tender, about 20 minutes. Drain and let cool, then peel the potato and slice it 1/4 inch thick. Season the potato slices with salt.
2 .          Meanwhile, arrange the eggplant slices on a rimmed baking sheet and brush both sides with olive oil. Season with salt and bake for about 10 minutes, until browned and tender.
3 .          In a large bowl, add the cucumber, tomato, jalapeño, garlic, cilantro and parsley. Toss with the lemon juice and 3 tablespoons of olive oil and season with salt and pepper.
4 .          Cut off 2 inches from the side of the warm pitas to make openings in the pockets. Gently open the pitas. Spread the hummus on the bottoms and 1 tablespoon of tahini over it. Layer the potato slices, eggplant, egg and cucumber-tomato salad in the pitas, along with some of the salad juices. Top with the pickle slices and serve.

Suggested Pairing:
Dry, raspberry-scented rosé.