Aubergine Sabich

Think of this Israeli-inspired stuffed pitta as the new falafel!

Hands-on time 25min. Cooking time about 20min. Serves 4

* Olive oil, to fry * 2 aubergines, cut into 1cm (½in) thick rounds * 2 large eggs for the tahini sauce * 50g (2oz) tahini * 2tbsp lemon juice * 1 garlic clove, crushed for the salad * 2 tomatoes, deseeded and diced * ½ a cucumber, deseeded and diced * 2 spring onions, finely sliced * 2tbsp chopped parsley * 2tbsp finely chopped mint * 2tbsp lemon juice * 1tsp sumac to serve * 4 pitta breads, toasted * Zhoug paste, to serve (we used Belazu)

1 Heat a good glug of olive oil in a large frying pan over a medium-high heat and fry the aubergine rounds for 4-5min per side until golden brown (you will need to do this in batches, adding more oil). Lift on to a plate, season, and set aside.

2 Meanwhile, put the eggs in a small pan of water. Bring to boil and simmer for 6min. Drain and run under cold water to cool. Peel and slice.

3 Whisk the tahini sauce ingredients with 3tbsp cold water and some seasoning. Set aside. Mix salad ingredients and set aside.

4 Serve the toasted pittas with the cooked aubergine, eggs, salad, tahini sauce and zhoug paste and let everyone dive in.

PER SERVING 425cals, 15g protein, 23g fat (4g saturates), 37g carbs (7g total sugars), 8g fibre

GET AHEAD

Make salad and tahini sauce a day ahead. Cover and chill. Complete recipe to serve.