Pita with Eggplant and Egg (Sabich Sandwich)
Pita with Eggplant and Egg (Sabich Sandwich)
Ingredients
- Vegetable oil, for frying
- 1 eggplant, about 1 lb (450 g), cut into 12 slices
- 1 tomato, diced
- 1/2 English cucumber, diced
- 1/2 small red onion, chopped
- ½ cup (20 g) cilantro, finely chopped
- 2 tbsp (30 ml) lemon juice
- 4 thick pita breads (see note)
- ½ cup (125 ml) store-bought tahini sauce or hummus
- 4 hard-boiled eggs, sliced into rounds
- ¼ cup (60 ml) amba sauce or store-bought mango chutney
Instructions
- In a large skillet over medium-high heat, warm ½ inch (1 cm) of oil. Fry a few slices of eggplant at a time in the oil until tender and golden. Set aside on a plate lined with paper towel. Season with salt and pepper.
- In a bowl, combine the tomato, cucumber, onion, cilantro and lemon juice. Season with salt and pepper.
- Cut the top end off each pita bread to form a pocket. Spread the inside of the breads with the tahini sauce. Layer in the eggplant slices, tomato salad and eggs. Top with the amba sauce.
Pita with Eggplant and Egg (Sabich Sandwich)