Dairy-Free Sabich in a Pocket

Ingredients

• 1/4 medium Eggplant
• 2 tablespoons Olive oil
• 1 each Pita bread
• 2 tablespoons Hummus
• 1 each Hard-boiled egg
• 1 tablespoon Tahini sauce
• 1/4 cup Israeli salad
• 1 teaspoon Amba sauce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the 1/4 medium eggplant into 1.27 cm thick slices. Heat 2 tablespoons of olive oil in a 25.4 cm skillet over medium-high heat (204.4°C / 200°C). Fry the eggplant slices for 3-4 minutes per side, until golden brown and tender. Remove the eggplant from the skillet and set aside on a plate.
2. 2Carefully slice the 1 each pita bread horizontally to create a pocket. Gently open the pocket.
3. 3Spread the 2 tablespoons of hummus evenly inside the pita pocket.
4. 4Arrange the fried eggplant slices inside the pita pocket. Add the 1 each hard-boiled egg, sliced, on top of the eggplant.
5. 5Spoon the 1/4 cup of Israeli salad over the egg and eggplant. Drizzle the 1 tablespoon of tahini sauce over the salad.
6. 6Finish by drizzling the 1 teaspoon of amba sauce over everything. Serve immediately.

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