Ingredients
- Fresh pita bread
- Italian or Japanese eggplant, sliced in rounds about 1/2-inch thick
- Vegetable oil for frying
- Israeli salad: Diced tomato, diced seedless cucumber, diced red onion, chopped parsley, lemon juice, salt and pepper, combined
- Basic tehina sauce
- Hummus
- Amba
About this recipe
Israeli street food at its best, this Middle Eastern sandwich is made with fresh pita filled with eggplant, veggies, tahini and amba. This version is vegan because it doesn’t use hard-boiled egg, but add it if you want. You can buy prepared tehina sauce, hummus and amba, or make them yourself. If you like to bake, homemade pita bread is well worth the effort.
Instructions
Heat oil in a skillet over medium heat. Fry eggplant slices until golden on both sides. Drain on paper towel and sprinkle with salt.
To assemble, spread a thin layer of hummus inside the pita pocket. Top with eggplant. Add tahini sauce and Israeli salad. Drizzle amba on top and serve.
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