Ingredients
Makes 4
‘egg’ salad
Method
- Preheat the oven to 190°C.
- Cover the peeled potatoes with cold water in a pot, then bring the water to boil over medium heat. Once boiling, cook the potatoes for 15 minutes, or until they can easily be pierced with a fork. Strain the potatoes and set aside to cool.
- Meanwhile, lay the sliced eggplant out on a lined oven tray. Drizzle with the olive oil and season well with salt and pepper. Cook the eggplant in the oven for 25–30 minutes, or until soft. Remove from the oven and set aside to cool.
- To make the ‘egg’ salad, combine the white beans with the mayonnaise, harissa paste, and kala namak in a bowl. Smash the beans a little with a fork, leaving some intact for texture.
- Once the potatoes have cooled, slice them into 1cm thick slices.
- To assemble the sabich, open the pita pockets and smear a good amount of hummus inside. Fill each pita with a few slices of potato and sliced pickle. Next, spoon about ¼ of the ‘egg’ salad into each pita and add a few slices of cooked eggplant. Finish by adding about ¼ cup of tabbouleh in each and serve with a dash of chilli sauce, if using.
