Israeli Eggplant and Egg Sandwich made in Pita
Preparation Time – 20mins
Cooking Time – 35-40mins
130gm eggplant, sliced into 1/2-inch-thick rounds
Olive oil or vegetable oil, for frying
4 fresh rounds pita bread, warmed and split
200gm garlic hummus
120gm tahini sauce
4 hard-boiled eggs, peeled and sliced
200gm plum tomatoes, cored and diced
200gm seedless cucumber, diced
2 tablespoons fresh lemon juice
1 tablespoon minced flat-leaf parsley
200g cabbage, thinly shredded
2 tablespoons white wine vinegar
4 cloves garlic, minced
1/4 cup lemon juice
1/2 cup tahini
1/2 teaspoon salt
Pinch of ground cumin
2 tablespoons Hung curd
Handful of flat leaf parsley, chopped
- Place tomatoes in a fine-mesh strainer and toss with a generous pinch of salt. Let stand 30 minutes.
- Transfer tomatoes to a medium bowl and discard drained liquid. Add cucumber, lemon juice, and parsley to tomatoes. Season Israeli salad with salt to taste and mix well.
- Toss the shredded cabbage with vinegar and season with salt and keep aside.
- To make the Tahini Sauce – Add the tahini, curd, garlic, lemon juice, salt and cumin to the bowl. Whisk until the mixture is thoroughly blended. Can add little water while whisking until smooth and creamy.
- Heat oil in a skillet and fry eggplant slices, evenly browning and turning until golden on both sides and tender. Transfer eggplant to a paper towel and sprinkle with salt.
- In each pita pocket, smear 2 tablespoons of hummus in an even layer. Layer 4-5 slices fried eggplant on top of each. Drizzle each with 1 tablespoon tahini sauce, then top with sliced eggs, spoonful of Israeli salad and pickle, and remaining tahini sauce into each pita and serve.