Rusty’s Pita

See, this is what people don't get. Everybody thinks the flashy stuff is what matters. It's not. It's the little details. You start with smoked brisket. Thick slices. Moroccan spices. Smoky, warm, just enough sweetness. That's your safecracker. The toasted pita? Doesn't get enough credit. Holds the whole operation together without making a scene. Tzatziki keeps everything cool. Baba ghanoush brings that roasted depth. Chickpeas add substance. Reliable guys. Every crew needs 'em. Then you've got Greek salsa. Tomatoes, cucumbers, herbs...keeps the whole thing from getting too heavy. Now that's the wildcard. Nutty, creamy, just different enough to make you remember it. The feta cuts through the richness, and the fresh oregano...that's the kind of thing you don't notice until it isn't there. See, this sandwich never tries to overwhelm you. Every ingredient knows its job. Nobody's fighting for the spotlight. That's how you pull off a perfect score. Now…who's got another one?

Ingredients

For 8 pitas

1 lb Singer Family Brisket
1 cup chickpeas
2 cups Number Two Condiment Salsa
1 cup greek yogurt
1/2 cucumber (de
1 tbs minced fresh dill
1 tbs minced fresh mint
1 tbs olive oil
1 tsp lemon zest
1 tbs lemon juice
1/2 tsp white pepper
1/4 tsp kosher salt
1/2 cup tahini
1 tbs pistachio butter
1 oz lemon juice
1 clove garlic
1/4 cup water
1/4 cup fresh oregano
1 egg plant
1/2 cup olive oil
1 tbs tahini
1 oz lemon juice
1/2 tsp kosher salt
1/2 tsp black pepper
4 pita rounds
1 tbs olive oil
1/2 cup feta cheese

Directions

Preheat oven to 450 degrees F. Slice the top and bottom off the egg plant and slice in half. Slowly pour the olive oil onto each half of the eggplant a little at a time so it absorbs into the vegetable. Roast for 1 hour. Remove from oven and allow it to cool. Remove the flesh from the eggplant and mix in the garlic (pressed through a garlic press or minced), 1 oz lemon juice, 1 tbs tahini, and season with salt and pepper.
For the tzatziki, grate the cucumber on a box grater, drain any extra liquid, and place in a small bowl. To the bowl add the salt, white pepper, dill, mint, lemon zest, lemon juice, and olive oil, mix to combine and stir in the greek yogurt.
In a small bowl mix together the ½ cup tahini, pistachio butter, 1 oz lemon juice, and garlic (pressed through a garlic press or minced), add water to thin mixture as needed.
Set oven to broil. Slice the pita rounds in half and brush with 1 tbs olive oil. Toast the pitas under the boiler for about 1 minute per side.
Open the pita and spread 1-2 tbs of tzatziki inside. Slice the Singer Family Brisket and add about 1/8 lb into each pocket, top with eggplant mixture, followed by chickpeas and Number Two Condiment Salsa, 1-2 tbs of feta cheese, and drizzle the tahini mixture over top, garnish with fresh oregano.
Serve.