Sabich with Fried Eggplant, Seven-Minute Eggs, and Chopped Salad

This is probably one of the most popular pita sandwiches in Israel, and it’s a vegetarian’s dream. There’s fried eggplant layered with pickled mango amba, Garlicky Tahini, boiled potato, and a bright, fresh veg salad. Then instead of the traditional hard-boiled egg, I call for my more softly boiled seven-minute version. All that creamy egg yolk getting in the mix? Forget it. You won’t miss the meat.

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Step 1

1 Lay the eggplant slices on a layer of paper towels. Generously sprinkle salt over the top of the slices and let them sit until the eggplant starts to “sweat” out its water, 20 to 30 minutes. Blot thoroughly with fresh paper towels.

Step 2

2 In a large skillet, heat about ¼ inch oil over medium-high heat until it shimmers. Working in batches so you don’t crowd the pan, fry the eggplant until golden brown, 3 to 4 minutes per side.

Step 3

Transfer the eggplant to a plate lined with paper towels. Add more oil to the pan if it starts to get dry; eggplant soaks it up like a sponge.

Step 4

3 Stuff each pita with some fried eggplant, an egg, ¼ cup chopped salad, a drizzle of garlicky tahini, plus a dollop of amba and green zhug. Sprinkle with the parsley and dig in.

Step 5

NOTE Everything in this pita eats really well as a salad. Use the chopped salad as a base and top it with the eggplant, egg, tahini, amba, and parsley. It’s an amazing gluten-free option or just a sick lunch