Winter Camping Recipe: Fire Charred Eggplant Sabich

The first time I tasted Sabich I fell in love with the flavorsome combination of salty, creamy, charred and lemony. I wanted to take this Mediterranean dish outside by charring the eggplant in the fire, then piling together the other ingredients in build-your-own style meal.
We made this recently on a mid-winter camping adventure in Vermont and cooked over a pot-belly fire, however a campfire works just as well.

Fire-Charred Eggplant Sabich (serves 2)

Ingredients     

• 1 eggplant
• 1 1/2 cups hummus (plain or garlic)
• 2 eggs hard boiled
• 1/2 cucumber diced
• 10 cherry tomatoes diced
• 2 Tbsp greek yoghurt
• Handful of parsley or cilantro finely chopped
• Juice of 1 lemon
• 1 Tbsp toasted white sesame seeds
• 1 Tbsp Olive Oil
• 2 Pita Breads

Method:

At the camp: 

1. Place eggplant as-is into the embers of the fire. Rotating until all sides are blackened and beginning to peel up. 
2. Meanwhile bring to a boil a pot of water and boil eggs for 3-5 minutes. Remove from water and let cool.
3. Finely chop garlic and cilantro, mix in a small bowl with yoghurt and lemon juice. Add to diced cherry tomatoes and cucumber. Stir to combine.
4. Lightly toast pita breads over the fire until hot and beginning to blacken.
5. Once cooled slightly, peel outer layer off eggplant, and use a fork to tear into the inside, it should be soft and easy to pull apart.
6. To Serve: Spread hummus between two plates and top with peeled hard boiled eggs and eggplant. Drizzle with olive oil and sesame seeds. Serve with pita bread and cucumber tomato salad.

Recipe & Images By Emily Hlavac Green & Jordan Wisniewski

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