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Becky Luigart-Stayner


1 pound eggplant, peeled and sliced into 1/2-inch rounds
kosher salt
1-1/2 cups peeled, seeded, and finely diced cucumbers
1-1/2 cups seeded, chopped plum tomatoes
1/4 cup chopped fresh parsley
1/2 small red onion, chopped
salt and freshly ground black pepper, to taste
peanut oil for frying
4 small hoagie or French rolls
1 cup hummus
4 hard-boiled eggs, sliced
1/2 cup Tahini Sauce (see below)


Sprinkle eggplant with kosher salt on both sides, place on a baking sheet or wire rack, and set aside for 30 minutes. Brush off salt and press eggplant slices firmly between paper towels to remove excess moisture.

In a bowl, combine cucumbers, tomatoes, parsley, onions, and salt and pepper. Set aside.

Heat 1 inch oil to 375°F, or very hot but not smoking. Working in batches, fry eggplant slices for 5 to 6 minutes on one side and 2 to 3 minutes on the other, or until brown and tender. Using a slotted spoon, transfer eggplant to paper towels to drain and cool.

Split hoagie rolls almost in half lengthwise. Spread 2 tablespoons hummus on each side. Divide sliced eggs, eggplant, and cucumber mixture equally among the 4 rolls. Drizzle each with 2 tablespoons Tahini Sauce.

Tahini Sauce


1/4 tahini paste
1 tablespoon fresh lemon juice


Whisk together ¼ cup tahini paste with 3 tablespoons water and 1 tablespoon fresh lemon juice. Add more water and lemon to achieve desired consistency.



Makes 4 sandwiches.


Lily Julow, Lawrenceville, Georgia

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