Sabich Sandwich (Pita with Fried Aubergine and Egg)

• 4 Egg
• 1 large Aubergine
• 90 ml Olive oil
• 1 ½ tsp Fine sea salt
• 2 medium Tomato, ripe
• 1 medium Cucumber
• 15 g Fresh parsley
• 80 g Tahini
• 1 medium Lemon
• 1 clove Garlic
• ½ tsp Ground cumin
• 2 pieces Pita bread

1. Put the eggs in a large pot and cover with cold water. Bring to the boil, then simmer for 10 minutes. Drain, cool under cold running water, then peel.
2. Slice the aubergine into rounds about 1 cm thick and sprinkle with 1/2 tsp of the fine sea salt. Leave for 10 minutes while you prep the salad and sauce. Pat dry with kitchen paper.
3. Dice the tomato and cucumber, then finely chop the fresh parsley. Toss together with a pinch of the fine sea salt and a squeeze of lemon. Set aside as your Israeli-style salad.
4. In a mixing bowl, whisk the tahini with the juice of the remaining lemon, the garlic (finely grated or crushed), the ground cumin, 1/4 tsp fine sea salt, and 60 ml water. Keep whisking until smooth and pourable; add a splash more water if needed. Taste and adjust with a little more salt if you like.
5. Heat the olive oil in a large frying pan over a medium-high heat. Fry the aubergine in batches for 3 to 4 minutes per side until deeply golden and tender, adding a little more oil if the pan looks dry. Transfer to a plate as you go and season lightly with the remaining fine sea salt.
6. Warm the pita bread briefly in a dry frying pan or in a low oven until soft and pliable. Split each pita to form a pocket. Slice the eggs.
7. Fill each pita with a layer of fried aubergine, sliced egg, and the tomato and cucumber salad. Spoon over plenty of tahini sauce. Serve straight away while the aubergine is still warm.

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