How to Make Sabich Pita Sandwiches at Home

Ingredients

Boil the eggs using your preferred method. I cover the eggs with cold water and bring to a boil. As soon as the water boils, remove the pot from the heat and keep the cover on. Set timer for 10 minutes. After 10 minutes, run the eggs under cold water until fully cooled. Slice and aside.
Cut the eggplant into half rounds (no need to peel). Use neutral tasting oil like avocado oil. Heat oil on a frying pan and fry the eggplant in batches. When golden on one side, flip and fry on the second side until golden. You want the eggplant to be extremely soft, so you may need to turn down the flame and keep it in the pan longer. The eggplant soaks up a lot of oil, so you may need to add more throughout. Place fried eggplant slices on a plate lined with paper towel and sprinkle with salt. Set aside.
Finely dice the cucumbers and tomatoes. Squeeze the fresh lemon over the vegetables and add salt to taste. Set aside.
Gently warm your pitas in the oven for a few minutes.
To assemble: Cut the top off your pita. Smear the inside with a generous scoop of hummus. Stuff with eggplant, Israeli salad, sliced egg, pickles, tahini and amba. Eat immediately.