- 2 plump tomatoes
- Kosher salt
- Olive or vegetable oil for frying
- 1 medium eggplant sliced into 1/2 inch rounds
- 1/2 a large cucumber, diced
- 2 table spoons of fresh lemon juice
- 1 tablespoon of flat parsley (minced)
- 2 tablespoons of white wine vinegar
- 4 fresh rounds of pita bread (flat bread will do)
- 3/4 cup of hummus (homemade or store bought)
- 1/2 a cup of tahini SAUCE (homemade or store bought)
- 4 hard boiled eggs peeled and sliced
- Place tomatoes in a fine-mesh strainer set over a bowl and toss with a generous pinch of salt. Let stand 30 minutes.
2. Meanwhile, heat 1/4 inch of oil in a large skillet over medium-high heat until shimmering. Working in batches if necessary, fry eggplant slices, rotating for even browning and turning once halfway through, until golden on both sides and tender throughout, about 5 minutes; lower heat if oil begins to smoke. Transfer eggplant to a paper towel–lined baking sheet and sprinkle with salt.
3.Transfer tomatoes to a medium bowl and discard drained liquid. Add cucumber, lemon juice, and parsley to tomatoes. Season Israeli salad with salt to taste and mix well.
4.In a medium bowl, toss cabbage with vinegar and season with salt.
5.In each pita pocket, smear 3 tablespoons (45ml) of hummus in an even layer. Layer 2 to 3 slices fried eggplant on top of each. Drizzle each with 1 tablespoon (15ml) tahini sauce, then top with sliced eggs, and remaining tahini sauce. Spoon some of the Israeli salad into each pita, and serve.