Sabich

Instructions

1. 1

   Bring a pot of salted water to a rolling boil and carefully add the 4 eggs, then simmer for 10-12 minutes until hard-boiled with fully set yolks.

2. 2

   While eggs cook, slice the eggplants lengthwise into 1/4-inch (6-millimeter) thick planks, then lightly salt them on both sides and let sit for 10 minutes to draw out excess moisture.

3. 3

   Heat the vegetable oil in a deep skillet or Dutch oven to 350°F (175°C), using a thermometer to ensure proper temperature.

4. 4

   Pat the eggplant slices dry with paper towels, then carefully place them in batches into the hot oil, frying for 3-4 minutes per side until deep golden brown and crispy, then transfer to a paper towel-lined plate and season immediately with salt and pepper.

5. 5

   Remove the hard-boiled eggs from water, let cool slightly, peel them under running water, and slice them into 1/4-inch (6-millimeter) thick rounds.

6. 6

   Warm the pita breads in a dry skillet or directly over a gas flame for about 30 seconds per side until they puff slightly and become pliable.

7. 7

   Carefully cut each warm pita in half to create a pocket, then spread 1 tablespoon (15 milliliters) of tahini sauce inside each pocket.

8. 8

   Layer the inside of each pita pocket with 2-3 slices of fried eggplant, 3-4 slices of hard-boiled egg, a few tomato slices, cucumber slices, onion, and fresh parsley.

9. 9

   Drizzle 2-3 tablespoons (30-45 milliliters) of amba sauce into each sandwich, tasting and adjusting to your preferred spice level.

10. 10

    Serve immediately while the pita is still warm and the eggplant is still crispy.