Ingredients
For the pita
2 pitas
2 - 3 pieces of fried eggplant
2 hard boiled free range eggs
2 - 3 tablespoons salad
Parsley
Tahini
Amba
For the eggplant
2 eggplants
Salt
100 gr AP flour
100 gr cornstarch
For the chopped salad
2 - 3 cucumbers
2 - 3 tomatoes
½ small red onion
½ Juice from a lemon
¼ bunch of parsley
¼ bunch of mint
1 teaspoon of sumac
Salt
Directions
Step 1
Prepare the eggplants: Peel the eggplant and slice them lengthwise.
2 eggplants
Step 2
Place the sliced eggplant on a wire rack and sprinkle a generous amount of coarse salt. Let them rest for about 45 minutes. This removes the liquid from the eggplant, making it less bitter and helping it to absorb a smaller amount of oil in the frying pan.
Salt
2 eggplants
Step 3
Rinse the eggplants from the coarse salt and dry with a towel.
Step 4
Mix the flour and cornstarch. Coat the eggplants with the flour mixture on both sides and shake so that a thin layer of coating remains.
100 gr AP flour
100 gr cornstarch
Step 5
Fry the eggplants in a deep pan, 3-4 min each side. Let it get sexy and crispy.
Step 6
Prepare the boiled eggs: Boil water with salt. Cook the eggs in the boiling water for 8-10 min (I know you can cook it for less to be more runny, but believe me you don't need any additional mess to this pita!).
1 hard boiled free range eggs
Step 7
Peel the egg. Slice it with the knife (It's optional, you can definitely cut the egg in a different way).
Step 8
Prepare the salad: Chop cucumbers, tomatoes and red onion into small cubes. Chop the parsley and the mint.
2 - 3 cucumbers
2 - 3 tomatoes
½ small red onion
¼ bunch of parsley
¼ bunch of mint
Step 9
Season with sumac, salt and lemon juice (drain the liquids from the salad, if the salad is wet it may tear the pita!).
1 teaspoon of sumac
Salt
½ Juice from a lemon
Step 10
Prepare the tahini: In a bowl pour water and mix with salt and lemon juice. The amount of water you use should be about half of the amount of the tahini you want to get at the end.
Tahini
Step 11
While constantly stirring, pour tahini and mix well until you reach your favorite texture. The texture I like is a bit thinner than hummus.
Step 12
Build the pita: Open the pita with a knife. Spread a nice amount of tahini in the pita. Add the fried eggplant. Add salad. Add the chopped egg. Add more salad. Close the pita with more tahini and a teaspoon of amba. Decorate with parsley.
2 - 3 pieces of fried eggplant
2 hard boiled free range eggs
2 - 3 tablespoons salad
Parsley
Tahini
Amba
2 pitas
Step 13
YASSS!
