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Vegetable Pita Sandwich

4-6 servings

Vegetable Pita Sandwich

Vegetable Pita Sandwich

Vegetable Pita Sandwich


4 Yukon gold potatoes, cut into 1/2-inch cubes
1/2 cup lentils
1/2 cup peeled and diced carrots (about 2 carrots)
2 eggplants, cut into 1-inch cubes
2 tablespoons grapeseed oil
4 green Thai chilies, chopped
6 garlic cloves, chopped
2 red onions, chopped
2 tablespoons garam masala
1 teaspoon mustard seeds
1 teaspoon fenugreek
1 teaspoon cumin powder
4 tomatoes, chopped
1/2 cup coconut milk
Juice from 2 limes
1 tablespoon chopped cilantro
Freshly ground pepper
4-6 pitas
12 Boston lettuce leaves, shredded
2 scallions, chopped
Lemon-Tahini Sauce (see below)


1. Bring a large pot of salted water to a boil. Add the potatoes, lentils, carrots and eggplant and boil for 10 minutes. Strain and set aside.

2. In a large sauté pan with straight sides, heat the oil over medium heat. Add the chilies, garlic, onion, garam masala, mustard seeds, fenugreek, cumin and tomatoes and sauté until softened, about 5 minutes. Add the coconut milk and reserved potatoes, lentils, carrots and eggplant and simmer until vegetables are softened, another 10 minutes. Stir in the lime juice and cilantro and season with salt and pepper.

3. Slice the pitas to form a pocket. Add the stew and top with shredded lettuce and scallions. Drizzle with the Lemon-Tahini Sauce.

Lemon-Tahini Sauce

Makes 3/4 cup

3 tablespoons olive oil
3 garlic cloves, chopped
1 teaspoon sesame seeds
1 teaspoon za'atar
2 tablespoons tahini
Juice from 1 lemon
1 tablespoon chopped chives
Freshly ground pepper

1. Heat the olive oil over medium heat. Add the garlic and sauté until golden, about 3 minutes. Add the sesame seeds and za'atar and sauté for 1 additional minute. Transfer to a small food processor with the Tahini and lemon juice and puree until smooth. Fold in the chives by hand and season with salt and pepper.

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