Ingredients
4 pita
300 grams eggplant
4 Eggs
½ cup Israeli vegetable salad
1 tablespoon olive oil
2 tablespoon Tahini sauce
4 tablespoon Amba sauce
4 tablespoon Hummus
1 tablespoon parsley

Direction
1. Sprinkle slices of eggplant with salt and pepper and let it rest for 30 minutes.
2. Fry it on both sides in a non stick pan in one tablespoon of olive oil and place on paper towel to get rid of extra oil.
3. For a healthier version you can simply brush eggplant slices with olive oil and grill them)
4. Warm the pita in an oven or over a griddle.
5. Cut it intp two pieces from the middle. Slit it open from like a pocket.

Assemble a Sandwich
✅ Slit the pita in the center to make a pocket
✅ sauces in the of pita.
✅ Make layers of eggplant, hard boiled egg and pickled vegetables.
✅ Drizzle sauces in between each layer to add on flavors.
✅ Serve it with some more Amba sauce and Tahini.
✅ I served it with my favorite choice, hot steaming cup of chai.

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