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.