Baba Ghanoush Bagel Sandwich

Baba Ghanoush

1. Step 1Place a rack in top third of oven; heat broiler on high. On a foil-lined baking sheet, arrange eggplant cut side down. Broil eggplant until charred on the outside and a knife inserted into the center gives no resistance, about 20 minutes. Turn eggplant and continue to broil until browned in spots, about 5 minutes more.
2. Step 2Transfer eggplant to a colander and let drain until cool enough to handle, about 10 minutes.
3. Step 3Scoop out flesh and transfer to a large bowl. Add garlic, tahini, oil, lemon juice, and red pepper (if using). Using a fork, mash until eggplant is broken down and well combined; season with salt and black pepper. Cover and refrigerate at least 30 minutes or, preferably, up to overnight.

Sumac Onions

While eggplant roasts, in a small bowl, combine onions, lemon juice, sumac, and salt. Using your hands, massage seasonings into onions. Let marinate, stirring occasionally, until ready to use.

Assembly

1. Step 1Divide baba ghanoush among bagel halves, then sprinkle with za’atar.
2. Step 2Layer each bagel half with cucumbers and radishes; season with salt. Top with arugula, onions, and a drizzle of oil; season with salt and more za’taar, if desired.