Sabich, pita with fried aubergine, boiled eggs and tahini

Ingredients

For 1 serving

• Pita bread1
• Eggplant150 g
• Eggs2
• Tahini10 g
• Lemon juiceto taste
• Tomatoes60 g
• Cucumber60 g
• Parsley5 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, eggs, sesame,

In season: June – September

Method

1. Put the eggs in a small pan covered with cold water, bring to the boil and cook for 9 minutes; cool them in cold water, peel and slice.
2. Meanwhile wash and trim the aubergine and cut it into slices about 1 cm thick. Heat the extra virgin olive oil in a non-stick pan over medium heat and fry them for 3 minutes per side, until soft and well browned; season with salt and drain on kitchen paper.
3. Thin the tahini with the lemon juice, a pinch of salt and cold water added a teaspoon at a time, stirring until the sauce is pale and creamy.
4. Wash the tomatoes, cucumber and parsley; dice the tomatoes and cucumber, chop the parsley and mix everything with a pinch of salt.
5. Warm the pitta in a pan for 1 minute per side and open it into a pocket; fill it with the aubergine, eggs, salad and tahini sauce.