Dairy-Free Sabich Sandwich with Eggplant and Amba

Ingredients

• 1 large Eggplant
• 1 teaspoon Salt
• 2 cups Oil for frying
• 4 large Eggs
• 1 can Chickpeas
• 1/2 cup Tahini
• 1/4 cup Lemon juice
• 2 cloves Garlic
• 2-4 tablespoons Ice water
• 1 medium Cucumber
• 2 medium Tomato
• 1/2 medium Red onion
• 1/4 cup Fresh parsley
• 1/4 cup Amba sauce (mango pickle)
• 4 whole Pita bread

Instructions

1. 1Slice the 1 large eggplant into 1/4-inch thick rounds. Sprinkle the eggplant slices evenly with the 1 teaspoon of salt and let them sit for 30 minutes to release moisture. After 30 minutes, pat the eggplant slices completely dry with paper towels.
2. 2Pour the 2 cups of oil for frying into a large skillet. Heat the oil over medium-high heat until it shimmers, approximately 375°F (190°C). Carefully place the dried eggplant slices into the hot oil, being careful not to overcrowd the skillet. Fry for 3-4 minutes per side, until the eggplant is golden brown and crispy. Remove the fried eggplant from the skillet and place it on a plate lined with paper towels to drain.
3. 3Place the 4 large eggs in a saucepan and cover them with cold water. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the pan, and simmer for 10 minutes. Drain the hot water and immediately fill the pan with cold water to stop the cooking. Let the eggs cool, then peel and slice them.
4. 4In a food processor, combine the 1/2 cup tahini, 1/4 cup lemon juice, 2 cloves garlic, and 2-4 tablespoons ice water. Process until the mixture is smooth and creamy. Add the 1 can chickpeas to the food processor and blend until the hummus is perfectly smooth. If the hummus is too thick, add more ice water, 1 tablespoon at a time, until you reach your desired consistency.
5. 5Prepare the Israeli salad by dicing the 1 medium cucumber, 2 medium tomatoes, and 1/2 medium red onion into small, bite-sized pieces. Place the diced vegetables in a medium bowl and add the 1/4 cup fresh parsley. Toss gently to combine.
6. 6Warm the 4 whole pita breads until they are soft and pliable. This can be done in a dry skillet over medium heat for about 30 seconds per side, or in a microwave for 15-20 seconds. To assemble the sandwiches, spread a generous amount of the prepared hummus inside each warm pita. Layer the fried eggplant slices, the sliced hard-boiled eggs, and the Israeli salad into the pita. Finish by drizzling the 1/4 cup amba sauce over the fillings.
7. 7Serve the dairy-free sabich sandwiches immediately while the pita is warm and the eggplant is still slightly crisp.

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