Friday, July 29

What I ate: Egg & Eggplant Sandwich

I have a new obsession. This obsession has not replaced my previous obsession, which is still my first stop for inspiration when I have a bunch of ingredients and no focus, or I need a new twist on an old favourite, or I just plain-old need a new dish. No, this obsession is different. It is called Eat St and it is the show that stole my heart ...and likely replaced it with clogged arteries, but what good did those unclogged ones ever do for me anyway? The only issue is I tend to make awful decisions and watch this show before bed, causing myself to fall asleep drooling and to wake up with a soggy face, but it is worth it.

Eat St. is a show that sniffs out gourmet food cart vendors across North America, showcasing some of the most mouth-watering, heart-attack-inducing meals known to man. Initially I thought this show was just going to exist to taunt me while offering inspiration from time to time. However, since perusing their site a little more thoroughly I have found a recipe section. This is not a healthy discovery. Even worse? The meal I decided I would make for dinner, at 11pm last night while watching the show, is not on there, so I must improvise. 

The item that caught my attention and stood out from the rest, was the Egg & Eggplant sandwich from the Clover Food Lab, a food vendor located in Boston, MA (if you live in Boston you must go so I may live vicariously).  Unfortunately, the recipe for this sandwich was not listed forcing me to do a little research. 

Step one: Google "Egg and Eggplant" 
Step two: See Clover Food Lab is the first result 
Step three: click. 

Amazing. Not amazing, and somewhat disappointing, was the lack of directions (not that I think they should, it just would have been convenient) but the ingredients were available and a blurb even mentioned the origin of the Egg & Egg - an Israeli sandwich called a Sabich. Being the detective I am I quickly googled to better understand how to properly cook the eggplant. The last mystery lay in the "spices" for the tomato and cuke salad used as dressing. I had grown tired of researching so I quickly made a few educated guesses and, although I'm still not sure if I got it right, I chose sumac and parsley.

This sandwich was fantastic. The tahini and hummus rounded the flavour, while the lemon added a needed tang to break-up the smoothness of the other ingredients. I cannot wait to make it again. Jack and I will be testing different ways to cook and cut the eggplant to see how it effects the rest of the sandwich. It will be exciting. I'm excited. Are you?

A plea: Halifax, in all its hipster glory, is just screaming for an automotive, gourmet experience. 
Please take a chance on the horned-rim wearing, long-board riding, synthesizer-playing residents, and me, 
and open a new delicious place for me to eat. 


  1. Y U M !

    This looks absolutely delicious! And vegetarian too, I love it! I LOVE discovering new recipe ideas, thank you so much for sharing!

    Hope the eggplant adventures go well...

    Have a great week-end!

    Virginie ♥

  2. This looks amazing. I would love to try something like this, but I've never had eggplant... It'd be something new, that's for sure!

  3. This looks so tasty! I will definitely have to give this a try sometime, even though I have never been much of an eggplant fan. Thanks for sharing!


  4. The lack of directions is disappointing for us too! Tell us how you did it!!!

  5. AHHHH that looks way too yummy. Can you please come over and cook for me? :)

  6. Oh. my. word. this looks delicious!

  7. You're right, haha I did it on purpose ..not really but I liked pretending to be a jerk for a second there.

    Okay, directions:

    For 3 sandwiches-
    1 medium-large eggplant
    2 eggs
    1/2 cuke
    1 tomato
    2 teaspoons lemon juice
    3/4 teaspoon sumac
    1 Tablespoon fresh parsley
    dash of pepper
    dash of salt
    3 Tablespoons hummus (1 per pita)
    3 Pitas
    3 Tablespoons tahini (1 per pita)

    Put on a pot of water with eggs (1 egg per sandwich). Bring to a boil, boil for on high for 5 minutes, turn down to low to simmer for another 10.

    Slice your eggplant about 1cm thick slices, toss some oil in a pan, heat it to medium, and then throw the sliced eggplant in. Cook about 3minutes per size. (this changes depending on thickness... cook until appetizing). Cool in cold water, than slice.

    Chop up cuke and maters (I liked them small because I want them manageable on my sandwich). Mix with lemon, sumac, pepper, chopped parsley and salt. Set aside.

    Dress pitas with a tablespoon of hummus each. Top with a layer of eggplant, then with sliced egg and finally with the veggie dressing (tomato&cucumber mix). On top drizzle 1 Tablespoon of tahini for each pita.

    THE END. :)


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