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This is a great post to share for the August Shine Supper Club because it is about a family trip. Â Well at least the connection to the food evolved from our food truck experience in Portland.
The family had just returned from a trip to the great Northwest and I was watching Eat St – the Food Network show about food trucks around the Country.  We found the city block in Portland that had a group of food trucks including the Brunch Box where we ate the Redonkadonk a burger sandwiched in between two Texas toast grilled cheese sandwiches.  This is not exactly a heart healthy meal but it was very tasty.  The carts also offered up food’s from around the world and plenty of healthy options.
However, the Wolf & Bear was not in this location.  So back to my initial sentence.  I think it may have been watching this episode the day after we got home.  180 degrees from the Redonkadonk is this vegetarian food truck.  The flavors they put in their vegetarian wraps look amazing.  So this sandwich was adapted from their menu.
ingredients
- 2 cups drained chickpeas, liquid reserved
- 1/8 cup tahini (sesame paste)
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, peeled
- Salt and freshly ground black pepper to taste
- 1/2 tbsp each ground cumin and paprika
- 2 tbsp lemon juice
- 1/4 cup water
- 1 tbsp canola oil
- 1/2 eggplant, peeled
- 1/4 of a red onion, sliced
- 1 tbsp butter
- 1 tbsp canola oil
- 1 tsp balsamic vinegar
- 1/4 cup fat-free Greek yogurt
- 1/8 cup tahini (sesame paste)
- pitas
preparation
Put the first 8 ingredients in a food processor and begin to pulse; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.  Adjust the seasoning to your liking.
Meanwhile, take your peeled eggplant and grill in a skillet on medium heat for 2 -3 minutes per side.
Drain on a towel and set aside.  In a separate saute pan, add the butter and canola oil and cook the onions on medium heat.  Stir frequently.
After the onions are translucent, 12 minutes, add the balsamic vinegar and cook for 1 minute on high heat until the liquid is gone and set aside.
In a small bowl mix the tahini, yogurt and lemon juice. Â Stir well. Â To assemble the sandwich, warm the pita. Â Then spread a generous amount of the hummus. Â Top with the eggplant, onions and tahini dressing. Â Dress with green and red cabbage. Â Enjoy!
A lovely middle-eastern pita!!! Super duper like… I often make this one, a little different version though..
What do you add in your version?
Sounds fantastic Pete! Definitely want to give this a try 🙂
Happy Blogging!
Happy Valley Chow