Sabich

Instructions

1. Step 1

   Place the eggs in a small saucepan, cover with cold water, then bring to the boil and simmer for 8–10 minutes

2. Step 2

   Remove the eggs from the heat and cool under cold running water. Make sure the eggs are cooled down thoroughly otherwise you won’t be able to peel them easily

3. Step 3

   Lay the slices of aubergine on a tray in a single layer, then sprinkle with fine sea salt. Let sit for 30 minutes until the slices have released some of their liquid

4. Step 4

   Place the diced tomatoes in a sieve or colander to drain the excess water. Combine everything in a mixing bowl and season with salt and pepper. Mix gently with a spoon

5. Step 5

   Pat the aubergine dry with paper towel

6. Step 6

   Heat the oil in a frying pan over a medium heat to 180°C, then fry the aubergine slices for 3–4 minutes on each side until golden brown. (The aubergine slices should fry in one layer, so you might need to fry them in batches.) Remove from the heat

7. Step 7

   Put the tahini into a mixing bowl and start adding the cold water, a third at a time, while mixing with a whisk or spoon. When it has a smooth, creamy consistency, add the lemon juice, garlic and salt. The tahini sauce can be stored in the refrigerator, but starts to lose depth of flavour after a day, so always make it fresh

8. Step 8

   Now you can assemble the pitta. Make a slit in the top of the pittas of about 5 cm so you can open it and fill them

9. Step 9

   Start with 2 tablespoons of tahini sauce spread evenly inside

10. Step 10

    Slice the hard-boiled eggs and spread the slices out inside the pitta. Follow with a couple of slices of aubergine and some salad and continue until the pitta is full

11. Step 11

    Top with 1 tbsp tahini and drizzle with amba. Finish with the chopped parsley