Pita with Eggplant and Egg (Sabich Sandwich)

Instructions

1. 1

   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.

2. 2

   In a bowl, combine the tomato, cucumber, onion, cilantro and lemon juice. Season with salt and pepper.

3. 3

   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.