Sabich Recipe Sandwich Pita Bread and Eggs

Serving: 4 portions

Place the onion skin, coffee, bicarbonate, and eggs in a deep oven-safe bowl. cover with water plus 4 inches [14 cm]. Cover with a tight fitting lid and place in the oven at the minimum temperature it reaches. Cook for 3 hours.
Remove from the liquid, and gently tap against the countertop to crack the eggshells but without peeling. Return to the oven, cover, and cook for another 2 hours. Turn off the heat and leave it in the oven until it reaches room temperature (about another hour).
Remove the eggs from the water (discard water and onion peels), peel, and cut the eggs into quarters. Set them aside.

Place the eggplants in a deep bowl. Cover with a quart [1 lt] of water and add the salt. Let it rest for an hour.
Remove the eggplants from the water, rinse the salt water and place on paper towels. Press with another paper towel to remove as much water as possible.
Heat the olive oil over medium-high heat in a frying pan. Deep fry the eggplant slices until they turn golden brown.
Let them rest on a paper towel to remove excess oil. Set aside.

Combine tahini, cold water, lemon juice, salt, garlic and parsley until you have a thick but pourable sauce (you may need to add a bit more water). Set aside.

Mix all the tomato, cucumber, onion and parsley and mix to combine. Sprinkle with salt and pepper to taste. Set aside.

Halve the pita bread, and stuff each pita pocket with salad, eggplant, and eggs.
Drizzle with tahini sauce to taste.

Calories: 563kcal

5 from 1 vote