Follow these steps for perfect results
Plum Tomatoes
cored and diced
Kosher Salt
to taste
Olive Oil
for frying
Italian Eggplant
sliced into 1/2-inch-thick rounds
Seedless Cucumber
diced
Fresh Lemon Juice
fresh
Flat-Leaf Parsley
minced
Cored Head Cabbage
thinly shredded
White Wine Vinegar
Pita Bread
warmed and split
Hummus
Tahini Sauce
Eggs
hard boiled, peeled and sliced
Israeli Pickles
for serving
Amba Sauce
for serving
Place diced tomatoes in a strainer over a bowl, salt generously, and let drain for 30 minutes.
Heat 1/4 inch of oil in a large skillet over medium-high heat.
Fry eggplant slices in batches until golden brown and tender, about 5 minutes per side. Adjust heat to prevent smoking.
Transfer fried eggplant to a paper towel-lined baking sheet and sprinkle with salt.
Combine drained tomatoes, diced cucumber, lemon juice, and parsley in a bowl. Season with salt to taste.
Toss shredded cabbage with white wine vinegar and salt in a separate bowl.
Warm pita bread and split to form pockets.
Spread hummus evenly inside each pita pocket.
Layer fried eggplant slices on top of the hummus.
Drizzle with tahini sauce.
Add sliced hard-boiled eggs and Israeli pickles.
Top with more tahini sauce.
Spoon Israeli salad into each pita.
Drizzle with Amba sauce.
Serve immediately.
Expert advice for the best results
Make sure the oil is hot enough before frying the eggplant to prevent it from becoming soggy.
Warm the pita bread before assembling the sandwich for a better texture.
Adjust the amount of Amba sauce to your taste preference.
Everything you need to know before you start
15 minutes
The Israeli salad and cabbage mixture can be prepared ahead of time.
Serve immediately, garnished with a sprinkle of parsley
Serve with a side of fries or a green salad.
Offer a variety of toppings for customization.
Pairs well with the savory flavors.
Refreshing and complements the sandwich.
Discover the story behind this recipe
A popular street food in Israel, often eaten for breakfast or lunch.
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