1 medium eggplant (3/4lb) , sliced into ½- inch-thick rounds
4 hardboiled eggs, peeled and sliced
4 pita pockets
Tomato Cucumber Salad
3 medium tomatoes cored and diced
1 cucumber diced
½ shallot minced (a heaping TBSP)
1 TBSP minced parsely
1 tsp champagne vinegar
½ tsp salt
Tahini (or you can use hummus)
¼ cup tahini (sesame paste)
1 garlic clove, minced
½ tsp salt
2 TBSP lime or lemon juice
3 TBSP extra virgin olive oil
¼ cup water
Make tahini: combine garlic salt and lime juice in a bowl. Then add the tahini paste olive oil and water. Whip with a spoon until smooth.
Make salad: combine shallot salt and vinegar, and then mix in the tomato, cucumber, and parsley.
Make fried eggplant: heat 1/4 inch oil in a large skillet over medium-high heat. Fry eggplant slices, turning once halfway through, until golden on both sides and tender throughout, about 5 minutes; lower heat if oil begins to smoke. Transfer eggplant to a cooling rack.
Make the sandwich: Warm the pita in the oven. Cut off the top inch of the pita. Smear a generous amount of tahini or hummus on the bottom layer, then pile on the salad and layer with slices of hard-boiled egg and fried eggplant. This sandwich is often served w/ pickled veggies, and a spicy pickled mango sauce called amba