Sabich (Tel Aviv Fried-Eggplant Pita) 🍆

Method

1. 1

   Salt the eggplant slices 15 minutes, blot, dust lightly with flour and fry until both sides go bronze and the centres turn custard-soft; drain.

2. 2

   Make a quick salad: tomato, cucumber, onion, lemon and salt — it should taste sharply bright, the sandwich's acid brake.

3. 3

   Warm the pita so it stays pliable for rolling.

4. 4

   Spread hummus down one side, lay in eggplant, an egg half, the salad, parsley, then streak amba and a drop of tahini or zhug.

5. 5

   Roll into a tight parcel and press on a dry skillet or panini grill 1–2 minutes per side until the pita blisters and the parcel holds its shape when cut.

6. 6

   Halve diagonally — the cross-section with its egg rings is the whole point — and eat standing up, like they do on Dizengoff.