Sabich Pita

Ingredients

• 1 large eggplant, in ½-inch rounds
• 4 eggs, boiled 9 minutes
• 3 pitas
• Israeli salad: tomato + cucumber, diced fine, lemon, salt
• Tahini sauce: ⅓ cup tahini + lemon + water + garlic
• Amba or a mix of 1 tbsp mustard + ½ tsp turmeric + pinch of mango chutney energy
• Pickles

Method

1. Salt the eggplant rounds 10 minutes, pat dry, and pan-fry in olive oil until deeply golden and creamy-centered, 3–4 minutes a side.
2. Whisk the tahini sauce to pourable; dice the salad fine and bright.
3. Warm the pitas and open their pockets with respect.
4. Layer in the sacred order: eggplant, sliced egg, salad, pickles, tahini flood, amba stripe.
5. Eat over a plate with a wide stance. Brought to Israel by Iraqi Jews as a Sabbath breakfast; now the sandwich Tel Aviv argues about ordering-strategy for. The amba is the plot twist.