Sabich

Method

Slice the aubergines and potatoes lengthwise into 5mm strips, then deep-fry in hot olive oil until golden and tender, approximately 3-4 minutes per side; drain on kitchen paper and season with salt. Boil the eggs for 8-10 minutes until hard-boiled, cool, peel and halve them. Prepare the tahini sauce by whisking together tahini, lemon juice, crushed garlic, water and seasoning until smooth and pourable. Warm the pitta bread and carefully split each one to create a pocket. Assemble each sabich by layering roasted aubergine, fried potato, hard-boiled egg halves, chopped tomatoes and diced cucumber inside the pitta. Drizzle generously with tahini sauce, add a spoonful of hot sauce, and finish with fresh parsley and coriander. Serve immediately while the vegetables are still warm.