Sabich

Method

1. 1 Slice the eggplant into 1 cm thick slices, toss with salt for 15 minutes, then pat dry.
2. 2 Deep-fry the eggplant slices in oil over medium heat for 5 minutes on each side until tender and golden brown, then drain off excess oil.
3. 3 Boil the eggs for 9 minutes, peel them, and then slice them.
4. 4 Dice the cucumber and tomato, then mix with parsley and lemon juice.
5. 5 Slice the pita bread, layer the eggplant, egg, and salad on top, then drizzle with sesame sauce.

With an appliance

• Air fryer 44 min

  For step 2: evenly spray oil on the patted eggplant slices, fry at 195 degrees for 14 minutes, flipping at the 7th minute; drain and then stuff with pita bread, egg, and salad as in step 5.