Sabich

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• Salt, for salting the eggplant
• Vegetable oil, for frying
• 4 eggs
• 2 medium potatoes, sliced 1/4-inch thick
• 1/4 cup tahini
• 3 tablespoons cold water
• 1 tablespoon lemon juice, plus more for the salad
• 1 clove garlic, minced
• 1 tomato, diced
• 1 cucumber, diced
• 1/4 onion, diced
• 2 tablespoons parsley, chopped, plus more for garnish
• 4 large pita breads
• 3/4 cup hummus
• 4 tablespoons amba sauce
• Pickles, sliced, for serving

Before you cook

• Slice the eggplant into 1/2-inch rounds.
• Salt the eggplant slices generously and let them sit in a colander for 25 minutes.
• Pat the eggplant completely dry.
• Slice the potatoes 1/4-inch thick.
• Dice the tomato, cucumber and onion for the salad.

Steps

1. Bring a pot of water to a boil and gently lower in the eggs.
2. Boil the eggs for 11 minutes, then transfer to an ice bath and peel.
3. Boil the potato slices in a separate pot until tender, about 10 minutes, then drain.
4. Heat 1/2 inch of oil in a skillet over medium-high heat.
5. Fry the eggplant slices in batches for 3 minutes per side until deep golden and soft.
6. Drain the fried eggplant on paper towels.
7. Whisk the tahini, cold water, lemon juice, minced garlic and a pinch of salt together until smooth and pourable.
8. Toss the diced tomato, cucumber, onion and parsley with a squeeze of lemon juice and a pinch of salt.
9. Warm the pita breads.
10. Spread hummus inside each pita.
11. Layer in the fried eggplant, boiled potato and sliced hard-boiled egg.
12. Top with the Israeli salad and pickles.
13. Drizzle with tahini sauce and amba.
14. Finish with a scattering of parsley before serving.