Sabich in a Cup

Ingredients

• 1 medium Eggplant (sliced)
• 1/2 cup Olive Oil (for frying)
• 1 cup Hummus
• 4 Hard-Boiled Eggs (sliced)
• 1 cup Israeli Salad (finely diced)
• 1/4 cup Amba Sauce
• 1/4 cup Tahini Sauce
• 2 tablespoons Fresh Parsley (chopped)
• 1/2 cup Pita Chips (optional)

Instructions

1. 1Pour the 1/2 cup of olive oil into a large skillet. Heat the oil over medium-high heat until it shimmers, about 375°F (190°C). Carefully add the 1 medium eggplant, sliced, to the hot oil. Fry for 3-4 minutes per side, until the eggplant slices are golden brown and tender. Remove the eggplant from the skillet and place on a plate lined with paper towels to drain excess oil.
2. 2Prepare the 1 cup of Israeli salad by ensuring it is finely diced. This salad typically includes ingredients like cucumber, tomato, and onion, along with some of the 2 tablespoons of fresh parsley.
3. 3Get four serving cups ready. Spoon about 1/4 cup of the 1 cup hummus into the bottom of each cup.
4. 4Arrange the fried eggplant slices on top of the hummus in each cup. Add 1 sliced hard-boiled egg on top of the eggplant in each cup.
5. 5Spoon about 1/4 cup of the prepared 1 cup Israeli salad over the egg slices in each cup.
6. 6Drizzle about 1 tablespoon of the 1/4 cup amba sauce over the Israeli salad in each cup. Then, drizzle about 1 tablespoon of the 1/4 cup tahini sauce over the amba sauce.
7. 7Garnish each cup with a sprinkle of the remaining 2 tablespoons of chopped fresh parsley. If using, add a few of the 1/2 cup pita chips to each cup.

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