Sabich Style Eggplant Pita with Egg, Tahini, and Pickles
This simmered dish pairs pita bread with eggplant, egg and tahini. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
80g pita bread220 kcal
250g eggplant (diced)63 kcal
16g olive oil141 kcal
50g egg72 kcal
24g tahini143 kcal
60g pickled cucumbers (sliced)7 kcal
15g parsley (chopped)5 kcal
15g lemon juice5 kcal
2g salt0 kcal
Cooking instructions
eggplant (diced)olive oilsalt
Heat a skillet over medium-high heat. Add olive oil and cook the diced eggplant with salt until browned and very tender, 10 to 12 minutes, stirring occasionally.
egg
Meanwhile, simmer the egg in gently boiling water for 9 minutes. Cool under cold water, peel, and slice.
pita breadtahini
Warm the pita. Spread tahini inside (thin with 1 to 2 tsp water if too thick).
pita breadeggplant (diced)eggparsley (chopped)
Stuff the pita with the cooked eggplant, egg slices, pickles, and chopped parsley.
lemon juice
Finish with lemon juice over the filling and serve immediately while warm.
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