Sabich with broiled eggplant

Ingredients

For the eggplant

• 2 medium eggplants (cut into rounds)
• 2 tbsp olive oil
• 3/4 tsp kosher salt
• 1/4 tsp black pepper

For the potatoes and eggs

• 350 g waxy potatoes (cut into 2 cm cubes)
• 1.5 L water
• 4 large eggs

For the Israeli salad

• 2 medium tomatoes (diced)
• 1 small cucumber (diced)
• 2 tbsp fresh parsley (chopped)
• 1 tbsp lemon juice
• 1/4 tsp fine salt

For the tahini sauce

• 80 g tahini
• 2 tbsp lemon juice
• 1 garlic clove (grated)
• 60 ml water
• 1/4 tsp fine salt

To serve

• 4 pita breads
• 4 tbsp amba sauce

Preparation

1. Heat the broiler to high. Cut the eggplants into 1 cm rounds and arrange them on a broiler pan. Brush with 2 tbsp olive oil and season with 3/4 tsp kosher salt and 1/4 tsp black pepper. 2. Put the potato cubes and 1.5 L water in a saucepan. Bring to a boil, then cook for 15 minutes. Add the eggs to the boiling water; remove them after 9 minutes and cool under cold water. Drain the potatoes when tender. 3. While the potatoes cook, dice the tomatoes and cucumber and chop the parsley. Toss them with 1 tbsp lemon juice and 1/4 tsp fine salt. 4. Stir the tahini with 2 tbsp lemon juice, the grated garlic, 60 ml water and 1/4 tsp fine salt until smooth. 5. Broil the eggplant for 8 minutes per side, until browned and soft at the center. Peel and halve the eggs. 6. Warm the pita in a dry skillet for 15 seconds per side. Fill each with eggplant, potato, egg and salad. Spoon over tahini and amba.