Chermoula Marinade:
2 bunches cilantro
1 bunch fresh parsley
2 Tbsp. fresh mint leaves
1 Tbsp. cumin seeds
1 lemon, zested and juiced
6 cloves of garlic
2 tsp. paprika
1 tsp. Aleppo pepper
2 cups olive oil
Eggplant:
1 small eggplant, peeled
2 cups flour
2 eggs
1 cup water
2 cups panko bread crumbs
3 cups vegetable oil
Beet Pickled Eggs:
3 cups water
1 raw red beet, peeled and diced
2 cups white vinegar
1 cup sugar
2 eggs, cooked 10 minutes or until medium/hard boiled
Tahini Sauce:
2 Tbsp. sesame paste
2 Tbsp. water
1 Tbsp.fresh lemon juice
¼ Tbsp. garlic powder
Salt (to taste)
Freshly ground black pepper (to taste)
Israeli Salad:
6 cherry tomatoes, halved
½ English (seedless) cucumber, diced
¼ red onion, diced
1 Tbsp.fresh lemon juice
Salt (to taste)
Freshly ground black pepper (to taste)
Assembly:
4 oz. Alaska sole (flounder) fillet
2 oz. green chermoula marinade
3 oz. hummus (store-bought or homemade)
2 oz. tahini sauce
2 oz. Israeli salad
1 beet pickled egg
1 oz. fresh dill
1 oz. fresh mint leaves
1 oz. fresh cilantro
pita round (cut in to form a pocket)
Recipe by Chef Chris Shepherd
For Chermoula Marinade:
Toast spices in a pan and blend everything together in a blender.
For Eggplant:
Slice eggplant in 1 in. rounds and bread with flour, egg wash, and bread crumbs. Heat frying pan to medium heat, about 350°F and place breaded eggplant in the pan for 2 minutes each side or until golden brown.
For Beet Pickled Eggs:
Heat water, vinegar, sugar, and beets until mixture boils and is red in color. Cool and pour over eggs.
Tahini Sauce:
Blend ingredients in a blender until smooth.
Israeli Salad:
Mix ingredients in a bowl.
Assembly:
Marinate sole in the green chermoula for 24 hours. Remove from marinade and cook in 400°F oven for 10-12 minutes. Remove and let fish cool.
To assemble the sandwiches, spread the hummus evenly into the pita pockets, stuff with the fried eggplant rounds and ¼ beet pickled egg. Spoon in the Israeli salad and then add the cold fish. Drizzle with the tahini sauce and garnish with fresh herbs.
