Dairy-Free Sabich Sandwich (Israeli Eggplant Sandwich)

Instructions

1. 1Slice the 1 large eggplant into 0.635 cm thick rounds. Place the eggplant rounds on a plate and sprinkle evenly with the 0.5 tsp salt and 0.25 tsp black pepper.
2. 2Pour the 0.5 cup olive oil into a large skillet. Heat the oil over medium-high heat, about 204.4°C (200°C).
3. 3Carefully place the seasoned eggplant rounds in the hot olive oil. Fry for 3-5 minutes per side, until they are golden brown and slightly softened. Use a spatula to flip them. Remove the fried eggplant from the skillet and place them on a plate lined with paper towels to drain any excess oil.
4. 4Cut the 4 large hard-boiled eggs in half.
5. 5Thinly slice the 0.5 medium cucumber and the 0.5 medium tomato.
6. 6Open the 4 pockets of pita bread. Spread about 2 tablespoons of the 0.5 cup hummus inside each pita pocket.
7. 7Stuff each hummus-spread pita pocket with the fried eggplant slices, the halved hard-boiled eggs, the sliced cucumber, and the sliced tomato.
8. 8Drizzle the stuffed pita pockets generously with the 0.5 cup tahini and the 0.25 cup amba sauce. Serve immediately.

Related Guides