👨‍🍳 作り方

1. 1

   Prepare the eggplant: Salt the eggplant slices and let them sit for about 15-20 minutes to draw out moisture. Pat them dry thoroughly with paper towels.

   ⏱️ 20 minutes
2. 2

   Fry the eggplant: Heat vegetable oil in a deep skillet or pot over medium-high heat. Fry eggplant slices in batches until golden brown and tender. Drain on paper towels.

   ⏱️ 15 minutes

   💡 プロのコツ: Ensure oil is hot enough to prevent greasy eggplant.
3. 3

   Prepare the tahini sauce: Whisk together tahini, lemon juice, minced garlic, and a pinch of salt. Gradually add water, a tablespoon at a time, until the sauce reaches a pourable consistency.

   💡 プロのコツ: The sauce should be smooth and creamy, not too thick or too thin.
4. 4

   Warm the pita bread: Lightly toast or warm the pita bread until pliable.

   💡 プロのコツ: You can warm them in a dry skillet, oven, or microwave.
5. 5

   Assemble the sandwiches: Carefully open each pita pocket. Layer with fried eggplant slices, followed by sliced hard-boiled eggs.

   💡 プロのコツ: Don't overstuff the pita, or it will be difficult to eat.
6. 6

   Drizzle generously with tahini sauce and amba sauce. Sprinkle with chopped fresh parsley and cilantro. Season with salt and pepper to taste.

   💡 プロのコツ: Amba sauce is key for the distinctive flavor; adjust to your spice preference.
7. 7

   Serve immediately.

   💡 プロのコツ: Sabich is best enjoyed fresh.