Sabich Pita with Fried Eggplant, Boiled Egg, Tahini and Amba

What you need

• 2 medium eggplants, about 700 g (1 1/2 lb), sliced lengthwise into 1 cm (1/2 in) slabs
• 2 tsp salt, most for the eggplant, a pinch each for the sauce and salad
• 120 ml (1/2 cup) vegetable oil, for frying
• 4 large eggs
• 4 pita breads
• 80 g (1/3 cup) tahini
• 1 clove garlic, finely grated
• 3 tbsp lemon juice, 2 tbsp for the sauce, 1 tbsp for the salad
• 2 small cucumbers, diced
• 2 ripe tomatoes, diced
• 15 g (1/2 cup) fresh parsley, chopped
• 1 tbsp olive oil
• 4 tbsp amba, pickled mango sauce, store-bought

Method

Restated from the original video

1. 1

   Sprinkle the eggplant slabs on both sides with most of the salt. Leave them in a colander for 20 min, then rinse and pat completely dry.

2. 2

   Put the eggs in a pot, cover with cold water and bring to a boil. Turn off the heat, cover and leave for 10 min. Cool in cold water, then peel and slice.

3. 3

   For the sauce, whisk the tahini, garlic, 2 tbsp of the lemon juice and a pinch of salt. It will thicken at first. Whisk in cold water, a spoonful at a time, until smooth and pourable.

4. 4

   For the salad, toss the cucumbers, tomatoes and parsley with the remaining lemon juice, the olive oil and a pinch of salt.

5. 5

   Heat 2 tbsp of the oil in a large frying pan over medium-high heat. Fry the eggplant in batches until deep golden and soft, 3-4 min per side, adding oil as needed.

6. 6

   Drain the eggplant on paper towels.

7. 7

   Warm the pitas in a dry pan or toaster and split each one open.

8. 8

   Fill each pita with eggplant, sliced egg and salad. Drizzle with tahini sauce and 1 tbsp of amba, and eat right away.

Imported from goodto.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.