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Sabich Sandwiches (Pitas with Eggplant, Eggs, Hummus, and Tahini)
Ingredients
  • 2 plum tomatoes ( 7 ounces; 200g), cored and diced
  • Kosher salt
  • Olive oil or vegetable oil, for frying
  • ¾ pound Italian eggplant (about 1 medium eggplant; 350g), sliced into ½-inch-thick rounds
  • ½ large seedless cucumber (7 ounces; 200g), diced
  • 2 tablespoons (30ml) fresh juice from 1 lemon
  • 1 tablespoon minced flat-leaf parsley
  • ¼ cored head cabbage (7 ounces; 200g), thinly shredded
  • 2 tablespoons (30ml) white wine vinegar
  • 4 fresh rounds pita bread, warmed and split just enough to form a pocket
  • ¾ cup  homemade or store-bought hummus (6 ounces; 170g)
  • ½ cup (120ml) homemade or store-bought tahini sauce (note that tahini and tahini sauce are different products)
  • 4  hard-boiled eggs, peeled and sliced
  • Israeli pickles, for serving (see notes)
  • Amba sauce, for serving (see notes)
Steps
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