Sabich Pita

Name: Sabich Pita
Total time: 33 min
Yield: 2 servings
Cuisine: israeli
Ingredients: 1 pcs Eggplant; 4 pcs Egg; 2 pcs Pita Bread; 2 pcs Tomato; 1 pcs Cucumber; 0.5 pcs Red Onion; 15 g Parsley; 80 g Tahini; 2 pcs Lemon; 1 pcs Garlic; 60 ml Ice Water; 2 tbsp Amba; 2 tsp Zhug; 5 tbsp Olive Oil; 2.5 tsp Kosher Salt; 0.3 tsp Black Pepper; 0.3 tsp Ground Cumin; 1 tsp Sumac

Warm eggplant, jammy egg and bright sauces tucked into soft pita.

Ingredients

1 pcs Eggplant
4 pcs Egg
2 pcs Pita Bread
2 pcs Tomato
1 pcs Cucumber
0.5 pcs Red Onion
15 g Parsley
80 g Tahini
2 pcs Lemon
1 pcs Garlic
60 ml Ice Water
2 tbsp Amba
2 tsp Zhug
5 tbsp Olive Oil
2.5 tsp Kosher Salt
0.25 tsp Black Pepper
0.25 tsp Ground Cumin
1 tsp Sumac

Method

Lower {egg} into a small saucepan of boiling water and cook over medium heat until the yolks are jammy and the whites are set. Cool under running water and peel.
Finely dice {tomato}, {cucumber}, and {red_onion} into small even cubes for an architectural salad, then chop {parsley}.
Combine the diced {tomato}, {cucumber}, {red_onion}, and {parsley} in a bowl with {olive_oil}, {lemon}, {kosher_salt}, {black_pepper}, and {sumac}. Toss until glossy, then taste and adjust so it is bright and well seasoned.
Whisk {tahini} with {ice_water}, {lemon}, {garlic}, {kosher_salt}, and {ground_cumin} until it turns pale, smooth, and pourable. The cold water helps it loosen into a light sauce.
Pat {eggplant} dry so it browns instead of steaming. Heat {olive_oil} in a large skillet over medium-high heat, fry {eggplant} in a single layer with {kosher_salt} until deeply golden and tender on both sides, then drain briefly.
Warm {pita_bread} in a dry skillet over medium heat until soft and steamy, then wrap briefly in a towel so they stay pliable.
Split the warm {pita_bread} and fill with {eggplant}, halved {egg}, and the dressed salad. Spoon over {amba} and {tahini}, add a little {zhug} if using, and finish with a final pinch of {sumac} for brightness.