Sabich Sandwich

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the eggplant rounds in a colander, sprinkle with kosher salt, and let them sit for 15-20 minutes to draw out excess moisture.

   Ca. 20 min.

   Kokkens note: Salting the eggplant helps prevent it from absorbing too much oil during frying and improves its texture.

2. 2

   While the eggplant rests, prepare the Israeli salad by combining the cucumber, roma tomato, red onion, and fresh parsley in a small bowl.

   Ca. 5 min.

3. 3

   Drizzle the Israeli salad with lemon juice and a pinch of salt, then toss to combine. Set aside.

4. 4

   In a separate small bowl, whisk together the tahini and water until smooth to create a simple tahini sauce. If it's too thick, add a bit more water until it reaches a pourable consistency.

   Ca. 2 min.

5. 5

   Pat the eggplant slices thoroughly dry with paper towels.

   Ca. 1 min.

6. 6

   Heat the vegetable oil in a large skillet or frying pan over medium-high heat.

   Ca. 2 min.

   Kokkens note: Ensure the oil is hot enough before adding the eggplant to get a good crisp.

7. 7

   Fry the eggplant slices in batches until golden brown and tender, about 3-4 minutes per side. Remove and place on a paper towel-lined plate to drain excess oil.

   Ca. 12 min.

   Kokkens note: Do not overcrowd the pan, as this will lower the oil temperature and lead to soggy eggplant.

8. 8

   Warm the pita bread according to package instructions, either in a toaster, microwave, or a dry skillet.

   Ca. 2 min.

   Kokkens note: Warm pita is more pliable and easier to stuff.

9. 9

   Carefully open each pita to create a pocket.

10. 10

    Fill each pita pocket with the fried eggplant, sliced hard-boiled egg, and Israeli salad.

    Ca. 2 min.

11. 11

    Drizzle generously with the prepared tahini sauce and amba sauce.

12. 12

    Serve immediately.