This beautiful flatbread was a last-minute pivot from sabich, a popular Israeli street food: pita stuffed with potatoes, eggplant, hard-boiled egg, salads, and tahini sauce. I knew there was a chance that my American boys wouldn’t eat it because they don’t like sabich. Sometimes they’re so weird. So I decided not to take any risks and turn it into a Middle Eastern-style pizza. It worked. They loved it.
Although this flatbread-sabich is delicious, I prefer to tuck all the toppings in a pita. Not because I’m more Israeli than Italian (my DNA is 10% Italian) but because pita sandwiches are more comforting. However, if you’re in the mood for something light and easy, then go for flatbread.
If you are interested in making pitas, here is a good recipe.
NOTE: Keep in mind that if you make the dough from scratch, you’ll need at least 1½ hours to let it proof. If you don’t have time during the day, you can make it the night before and let it proof in the fridge. Then, the next day, just let it sit on the counter for 30 minutes before you work with it.
Eggplant, what an amazing vegetable. When roasted in high temperature the skin becomes like candy; sweet and sticky, and the flash is meaty and melts in your mouth like steak fat.
Flatbread with eggplant, potatoes & tomatoes
Ingredients
- 1 pound pizza dough or 4 large pitas
- 2 large or 3 small potatoes, peeled and thinly sliced - soak in cold water
- 1 medium eggplant, sliced
- ¼ cup or more olive oil
- 2 medium eggs - optional
- 1 large heirloom tomato
- ½ small onion
- Handful parsley or basil - it’s extra delicious with basil!
- ½ cup tahini
- 2 tablespoons fresh lemon juice
Instructions
- If making your own pizza dough, allow at least 1½ hours for it to rise.
- Preheat the oven to 400°F. Line a baking sheet and a large baking tray with parchment paper.
- Dry the potatoes with a clean kitchen towel and place them on large baking tray. Drizzle 1/4 cup olive oil over and brush to coat with the oil. Lay them flat. Season with salt and pepper, and roast until golden brown, about 25 minutes .
- Make hard boiled eggs.
- Prepare the salad: Chop tomato, onion, and parsley and combine in a small bowl. Season with salt and pepper and toss well.
- Prepare tahini sauce: Combine tahini and lemon juice in a small bowl, add ¼ cup water and whisk until the mixture is silky and on the runny side. If it's too runny, add 1 or more teaspoons tahini. If too stiff, add 1 or more tablespoons water.
- Prepare the crust: Roll dough on a floured surface and transfer to a cast iron skillet or baking tray. Stretch it to make it thin like pizza crust. To make the stretching easier, drizzle olive oil on the dough and stretch it gently with your fingers. Layer with cooked potatoes and bake for 20 minutes or until the edges of crust are golden brown.
- To assemble: Top with eggplant, boiled eggs, and salad. Drizzle tahini over and serve immediately.
