Sabich pita - egg, eggplant, tahini, amba

PLEASE CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.

READY IN: 30 MINS

INGREDIENTS‭:‬

Tahini

Amba

Pita (use ½ supplied)

Egg

Plain flour

Cucumber (use ½ supplied)

Tomato (use ½ supplied)

Chilli

Eggplant

Red onion (use ⅓ supplied)

Parsley (use ½ supplied)

 

PANTRY STAPLES‭:‬ Cooking oil, salt

YOU’LL NEED‭:‬ Frying pan, bowl, knife, chopping board

ALLERGENS‭:‬ Egg, sesame, wheat, gluten

These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly.

 

METHOD:

1. Prepare the ingredients: Wash all the vegetables. Slice the eggplant into 1cm rounds. Cut the cucumber and tomato into a 1cm dice. Thinly slice the onion. Finely chop the chilli. Thinly slice the parsley.

2. Cook the eggplant: Lightly dust the eggplant with the flour.  Heat a large splash of oil in a large frying pan over medium heat. Cook the eggplants until crisp on the outside and tender. Remove from the pan and place on absorbent paper.

3. Cook the eggs: Meanwhile, bring a medium saucepan of water to the boil. Put the eggs in the water and simmer for 8 minutes. Remove from the water, cool in a bowl of cold water. Gently remove the shell. Cut the egg into 1cm slices.

4. Make the salad: Meanwhile, combine the tomato, cucumber, chilli, onion and parsley in a bowl.

5. Heat the pitas: Warm the pitas on a preheated frying pan, in an oven or directly over a gas flame. Cut the top off the pita and gently open.

6. To serve: Spread some tahini and amba in the pita. Layer the eggplant, egg and salad in the pita. Finish with a little more tahini and amba.

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