Sabich (Israeli Roast Eggplant, Hummus and Pickle Sandwiches)

Preheat oven to 425°F. Place potato in a small saucepan and cover with 2 inches water. Bring to a boil over high heat, then reduce heat to medium and cook until potato is just tender, about 20 minutes. Drain and let cool, then peel potato and slice it 1/4 inch thick. Season the potato slices with salt.

Meanwhile, arrange eggplant slices on a rimmed baking sheet and brush both sides with olive oil. Season with salt and bake until browned and tender, about 10 minutes.

Place cucumber, tomato, jalapeño, garlic, cilantro, and parsley in a large bowl. Toss with lemon juice and 3 tablespoons of olive oil and season with salt and pepper.

Cut off 2 inches from the side of the warm pitas to make openings in the pockets. Gently open pitas. Spread hummus on bottoms and 1 tablespoon of tahini over it. Layer potato slices, eggplant, egg, and cucumber-tomato salad in pitas, along with some of the salad juices. Top with pickle slices and serve.