Warm pita filled with crispy eggplant, tahini sauce, eggs, and fresh Israeli salad for a flavorful meal.
# What You'll Need:
→ Eggplant
01 - 2 medium eggplants, sliced into 1/2-inch rounds
02 - 1 teaspoon salt
03 - 1/2 cup all-purpose flour
04 - 1 cup vegetable oil, for frying
→ Israeli Salad
06 - 2 medium tomatoes, diced
07 - 1 medium cucumber, diced
08 - 1/4 red onion, finely chopped
09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh lemon juice
11 - 1 tablespoon extra-virgin olive oil
12 - Salt and black pepper, to taste
→ Tahini Sauce
13 - 1/2 cup tahini paste
14 - 1/4 cup water
15 - 2 tablespoons fresh lemon juice
16 - 1 small garlic clove, minced
17 - Salt, to taste
→ Assembly
18 - 4 large pita breads
19 - 1/2 cup pickled mango sauce (amba), optional
20 - 1/4 cup fresh cilantro, chopped, for garnish
21 - 1/4 cup pickles, sliced (optional)
22 - Hot sauce, to taste
# How to Make It:
01 - Sprinkle eggplant slices with salt and let them rest for 15 minutes to draw out moisture. Pat dry with paper towels.
02 - Lightly dredge the eggplant slices in all-purpose flour. Heat vegetable oil in a large skillet over medium-high heat. Fry eggplant until golden brown on both sides, about 2 to 3 minutes per side. Drain on paper towels.
03 - Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 9 minutes. Cool eggs in ice water, peel, and slice.
04 - Combine diced tomatoes, cucumber, red onion, chopped parsley, lemon juice, olive oil, salt, and pepper. Toss well to blend flavors.
05 - Whisk together tahini paste, water, lemon juice, minced garlic, and salt until smooth. Adjust water quantity to achieve desired consistency.
06 - Warm pita breads gently. Slice open to create a pocket for filling.
07 - Fill each pita with fried eggplant, sliced hard-boiled eggs, Israeli salad, and drizzle with tahini sauce. Add optional amba, pickles, hot sauce, and cilantro as desired.
08 - Serve immediately while warm for best flavor and texture.
