Iraqi-Jewish Eggplant Sandwich (Sabich)

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Gluten Free Girl

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Ingredients

2 plum tomatoes, finely diced

Half an English cucumber, finely diced

Juice of 1 lemon

Kosher salt

1/4 cup vegetable oil

1 large eggplant, peeled and cut into generous 1/4-inch slices

4 large eggs, hard-cooked, peeled, and sliced (omit for vegan)

2 cups hummus (store-bought or make your own)

1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic and lemon juice to taste

1/2 cup loosely packed fresh flatleaf parsley leaves

Half a small white onion, minced

1/2 cup thinly sliced or diced dill pickle

Amba (pickled mango)

4 pita breads (omit and serve as a salad for gluten-free)

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