Preparation:

• Boil the eggs until semi-soft (approx. 7 minutes)

Step 1: Prepare the eggplants

• Partially peel the aubergines with a vegetable peeler so that stripes appear along the length of the skin

• Cut the eggplants in half lengthwise. Place one half of an eggplant on the cutting board and cut slices about 2 cm thick

• Place the eggplant slices on a rack and sprinkle with a generous amount of coarse salt. Let them rest for about 45 minutes. This removes the moisture from the eggplant, making it less bitter and absorbing less oil during frying.

• Rinse the eggplants under running water to remove the coarse salt and let them dry for about 10 minutes

• Mix the flour and cornmeal. Bread the eggplants on both sides with the mixture and shake them so that a thin layer of coating remains.

• Heat oil in a deep frying pan and fry the aubergines for about 2-3 minutes on each side, until golden brown, then place on kitchen paper.

Step 2: Prepare the salad

• Cut the tomatoes, cucumber, red onion and parsley

• Mix with the remaining ingredients and season with salt and pepper

Step 3: Prepare the tahini sauce

• Stir the tahini paste, water, lemon juice and pressed garlic into a thick sauce. Feel free to add more water if necessary.

• Season with salt and pepper

Step 4: Prepare the sabich

• Take a fluffy pita and cut off a small piece from the edge. Cut it open and spread with hummus and a few drops of harissa.

• Place the eggplant slices, egg, chopped salad, amba and tahini on top

• Garnish with more tahini, amba and parsley