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1
Salt the Eggplant
5 Mins (+20 Mins Rest)
No heat — room temperature, ~20°C (68°F)
Lay the eggplant rounds in a single layer on a wire rack over a baking tray. Sprinkle both sides with most of the salt and leave for 20 minutes — beads of moisture will appear on the surface. Pat the slices completely dry with paper towel. Put the eggs on to boil while the eggplant rests.
Patting the slices dry matters as much as the salting: wet eggplant spits in hot oil and never crisps.
Done when: The slices look slightly darker and feel limp, with dry surfaces.
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2
Boil the Eggs
12 Mins
Boiling water, 100°C (212°F)
Put the eggs in a saucepan, cover with cold water and bring to a rolling boil over high heat. As soon as it boils, turn off the heat, cover and leave for 12 minutes. Rinse under cold running water, peel, and slice each egg into 4 rounds.
Starting the eggs in cold water keeps the shells from cracking as the water heats.
Done when: The yolk is fully set and pale yellow all the way through, with no soft centre.
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3
Make the Tahini Sauce and Israeli Salad
8 Mins
No heat — room temperature, ~20°C (68°F)
Whisk the tahini, lemon juice and garlic in a small bowl — it will seize up and go thick. Add the cold water a spoon at a time, whisking, until it turns pale, smooth and pourable. In a second bowl, toss the tomato, cucumber, onion and parsley with the remaining salt.
If the tahini sauce seizes, do not add more lemon — cold water is what loosens it.
Done when: The tahini sauce ribbons off the spoon; the salad is evenly mixed and glistening.
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4
Fry the Eggplant Until Golden
15 Mins
Oil at 175°C (350°F)
Heat the oil in a deep pan until it reaches 175°C (350°F). Fry the eggplant in batches of 6–7 slices for 3–4 minutes per side, turning once, until deep golden brown and tender. Lift out with a slotted spoon and drain on paper towel.
Fry in small batches — crowding the pan drops the oil temperature and the slices soak up oil instead of crisping.
Done when: The slices are deep golden, crisp at the edges and creamy soft inside.
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5
Warm the Pita and Build the Sabich
5 Mins
Dry pan over medium heat, ~180°C (350°F)
Warm each pita in a dry pan for about 30 seconds per side until soft and puffed. Cut the top open to make a pocket, spread 30 g of hummus inside, then layer in the fried eggplant, a sliced egg, a small handful of Israeli salad and the pickles. Drizzle with tahini sauce and amba, and serve at once.
Build the pita over a plate and eat it standing up, wrapped in paper — the sauces will run.
Done when: The pita is warm and soft, the eggplant is crisp, and the sauces are dripping.
auto_awesome Finishing Touches & Plating
Fry the eggplant in batches until deep golden, drain well, and build each pita while everything is still warm: hummus first, then eggplant, egg, salad, pickles, and a good drizzle of tahini and amba. Serve at once, wrapped in paper, while the pita is soft and the eggplant is crisp.
Israel
40m
Italy
Thailand