Sabich (Fried Eggplant and Egg Pita)

Method

1. 1

   Salt the eggplant rounds and let them sit 15 minutes to draw out bitterness, then pat completely dry.

   💡 Wet eggplant spatters violently in hot oil and fries pale instead of golden.

2. 2

   Shallow-fry the eggplant in batches until deep golden and tender on both sides, then drain on paper.

3. 3

   Whisk the tahini with lemon juice, garlic and enough cold water to make a smooth, pourable sauce.

4. 4

   Toss the diced tomato and cucumber together for a quick salad.

5. 5

   Warm the pita and split it into a pocket, then spread tahini sauce inside.

6. 6

   Layer in the fried eggplant, a quartered egg, the tomato-cucumber salad, pickle slices and a generous spoon of mango pickle.

   💡 Amba is the whole point — be generous, not cautious.

7. 7

   Finish with more tahini and a scatter of parsley; wrap tightly and eat right away.