This Iraqi-Jewish breakfast sandwich is a savory combination of fried eggplant, hard-boiled egg, hummus, Israeli salad and assorted condiments, stuffed into a pita and drizzled with tahini sauce and amba, a mango pickle similar to the chutneys found in Indian cuisine. The dish is now a favorite all over Israel
1 cup hummus
4 whole pita breads
fresh ground pepper to taste
1/2 small onion, chopped (about 1/2 cup) (optional)
1/4 cup chopped flat-leaf parsley
3/4 lb tomatoes, seeded and chopped (about 1 1/4 cups)
3/4 lb cucumbers, peeled, seeded and chopped (about 1 1/2 cups)
vegetable oil for frying
3/4 tsp kosher salt, plus more to taste for seasoning
1 1lb eggplant, sliced into 1/2-inch rounds
4 hard-boiled eggs, sliced
1/2 cup prepared tahini sauce
schug (hot sauce) to taste
amba (mango pickle) to taste
Sprinkle eggplant on both sides with salt, place on a cookie sheet or wire rack, and let rest 30 minutes.
Press eggplant slices firmly between paper towels to remove excess salt and moisture. Heat 1 inch of oil in a large frying pan until very hot but not smoking, about 375F.
Working in batches, fry eggplant until dark brown and tender, about 5-6 minutes on first side and 2-3 minutes on second side. Using a slotted spoon, remove eggplant and drain and cool on paper towels.
In a small bowl combine cucumbers, tomatoes, parsley, onions (if using), and salt and pepper to taste. Reserve.
To assemble sandwiches, warm pitas in a 300F oven for 5 minutes, or in the microwave on high for 30 seconds.
Spread 1/4 cup hummus inside each pita, then fill with 1 sliced egg, 3 to 4 slices fried eggplant, and about 1/2 cup salad.
Drizzle with 2 tablespoons tahini and hot sauce to taste.