From Seriouseats.com
Ingredients:
2 plum tomatoes, cored and diced Kosher salt Olive oil or vegetable oil, for frying 3/4 pound Italian eggplant, sliced into 1/2-inch-thick rounds 1/2 large seedless cucumber, diced 2 tablespoons fresh juice from 1 lemon 1 tablespoon minced flat-leaf parsley 1/4 cored head cabbage, thinly shredded 2 tablespoons white wine vinegar 4 fresh rounds pita bread, warmed and split just enough to form a pocket 3/4 cup homemade or store-bought hummus 1/2 cup homemade or store-bought tahini sauce (see recipe) 4 hard-boiled eggs, peeled and sliced Tahini Sauce Ingredients: 1 whole head garlic, broken into individual unpeeled cloves (about 20 cloves) 2/3 cup fresh juice from 3 to 4 lemons 1/2 teaspoon ground cumin 1 generous cup tahini paste Cold water Kosher salt
Preparation:
Place tomatoes in a fine-mesh strainer set over a bowl and toss with a generous pinch of salt. Let stand 30 minutes.
Meanwhile, heat 1/4 inch oil in a large skillet over medium-high heat until shimmering. Working in batches if necessary, fry eggplant slices, rotating for even browning and turning once halfway through, until golden on both sides and tender throughout, about 5 minutes; lower heat if oil begins to smoke. Transfer eggplant to a paper towel–lined baking sheet and sprinkle with salt.
Transfer tomatoes to a medium bowl and discard drained liquid. Add cucumber, lemon juice, and parsley to tomatoes. Season Israeli salad with salt to taste and mix well.
In a medium bowl, toss cabbage with vinegar and season with salt.
In each pita pocket, smear 3 tablespoons of hummus in an even layer. Layer 2 to 3 slices fried eggplant on top of each. Drizzle each with 1 tablespoon tahini sauce, then top with sliced eggs, Israeli pickles, and remaining tahini sauce. Spoon some of the Israeli salad and seasoned cabbage into each pita, drizzle with amba, and serve.
Tahini Sauce:
Combine garlic and lemon juice in a blender. Pulse until a pulpy puree is formed, about 15 short pulses. Transfer to a fine mesh strainer set over a large bowl. Press out as much liquid as you can with the back of a spoon or a rubber spatula, then discard solids. Add cumin and tahini paste to lemon/garlic juice and whisk to combine. The mixture will seize up and turn pasty. Add water a few tablespoons at a time, whisking in between each addition, until a smooth, light sauce is formed. The tahini sauce should very slowly lose its shape if you let ribbons of it drop from the whisk into the bowl. Season to taste with salt. Refrigerate for up to 1 1/2 weeks.