Sabich Sandwiches Pitas With Eggplant Eggs Hummus and Tahini Recipe

Ingredients

• 2 plum tomatoes (7 ounces; 200g), cored and diced
• Kosher salt
• Olive oil or vegetable oil, for frying
• 3/4 pound Italian eggplant (about 1 medium eggplant; 350g), sliced into 1/2-inch-thick rounds
• 1/2 large seedless cucumber (7 ounces; 200g), diced
• 2 tablespoons (30ml) fresh juice from 1 lemon
• 1 tablespoon minced flat-leaf parsley
• 1/4 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
• 3/4 cup homemade or store-bought hummus (6 ounces; 170g)
• 1/2 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 note above)
• Amba sauce, for serving (see note above)

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