Sabich — Israeli Eggplant and Egg Sandwich with homemade amba (mango pickle) and homemade tahini sauce – Gluten-free version

👨‍🍳 Method

For the Pita Sandwich

1. 1
   Slice the eggplants into rounds 1 cm thick.

   KnifeCutting board
2. 2
   Sprinkle the salt over the eggplant slices, leave for 20 minutes and squeeze out their liquid.

   Colander
3. 3
   Sprinkle the paprika over the eggplant.

   StoveFrying panPaper towels

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
4. 4
   Sprinkle the paprika over the eggplant.
5. 5
   Mix the tahini and lemon juice and season with salt.
6. 6
   Gradually add cold water while stirring, until the sauce is smooth, pale and pourable.

   💡When you add the first water, the tahini thickens and looks like dough: that's fine. Keep adding water and stirring, and it loosens into a smooth sauce.
7. 7
   Open the pitas and spread the hummus and tahini inside.
8. 8
   Arrange the eggplant and slices of hard-boiled egg in the pita.
9. 9
   Heat the oil in a small pot and fry the garlic 2 minutes.

   StoveSmall saucepan
10. 10
    Add the turmeric and fry half a minute.

    Stove

    💡The spices go into the hot oil for only half a minute: burnt turmeric turns bitter.

    💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
11. 11
    Add the mango and stir, then add the vinegar, salt and black pepper.
12. 12
    Turn down the heat and simmer 20–25 minutes, stirring occasionally, until the mango softens and thickens.

    Stove

    💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
13. 13
    Blend into a smooth spread and let cool.

    BlenderorFood processor
14. 14
    Add the tomatoes, cucumber, red onion, parsley and amba.