Sabich, Aubergine & Egg Pitta

📝 Ingredients

• 4 pitta breads (about 60 g each)
• 4 eggs
• 1 aubergine (about 300 g)
• ½ tin of chickpeas (130 g drained)
• 1 tbsp tahini
• 1 lemon (½ for the houmous, ½ for the salad)
• 1 garlic clove
• ½ tsp ground cumin
• 2 tomatoes (about 120 g each)
• ½ cucumber (about 150 g)
• 15 g fresh parsley
• 1 tbsp olive oil
• Salt, black pepper

🍴 Utensils

• Saucepan
• Non-stick frying pan with lid
• Blender or food processor
• Pastry brush
• Mixing bowl
• Kitchen paper

📖 Steps

1. Put the eggs in a saucepan, cover them with cold water and bring to the boil. Simmer gently for 9 minutes, then plunge them into a bowl of very cold water for 5 minutes. Peel them and cut into slices.
2. Meanwhile, cut the aubergine into 1 cm slices, lightly salt both sides and leave them on kitchen paper for 10 minutes to draw out the moisture. Pat them dry, then brush both sides with olive oil.
3. Cook the slices in the non-stick frying pan over a medium heat, with the lid on, for 4 to 5 minutes on each side, until golden brown and meltingly tender inside. Work in two batches if needed and set aside on a plate.
4. For the quick houmous, drain and rinse the chickpeas. Blend them with the tahini, the peeled garlic, the juice of ½ lemon, the cumin, a pinch of salt and 3 to 4 tbsp cold water until smooth and creamy. Taste and adjust the salt.
5. Cut the tomatoes and cucumber into small dice and finely chop the parsley. Mix everything in a bowl with the juice of the remaining ½ lemon, salt and pepper, then leave to rest for a few minutes while you prepare the pittas.
6. Warm the pittas for 1 minute on each side in the hot, dry frying pan so they're soft and pliable. Carefully open them along one side with a knife to form a pocket, without tearing them.
7. Spread the inside of each pitta generously with houmous, then fill with aubergine slices, egg slices and well-drained salad. Finish with a drizzle of houmous and a grind of pepper, and eat straight away.