The regular black eggplants are the best choice when it comes to frying (Italian style ones are preferable for roasting and grilling). A good eggplant is light as a feather and dark as night.
Pickled mango sauce (amba) is available from many kosher markets, or you can use pickled Indian mango chutney instead. The origin of the Iraqi amba is Indian.
Tahini is available in most supermarkets, kosher stores and Middle Eastern markets.
Kosher salt for sprinkling
Corn oil for frying
4 thick slices of rye bread (or any other)
Pickled mango sauce to your liking (about 1 tablespoon or less)
2 tablespoons chopped parsley
For the tahini sauce:
1/2 cup cold water
1/3 cup lemon juice
1/2 cup tahini
Table salt to taste
1. Peel the eggplant and slice to 1/2” thick slices lengthwise. Arrange in a colander and sprinkle each layer with kosher salt. Let the eggplant stand in the colander over a large bowl for 1 hour, the salt will help get rid of its light bitterness. Wash under running water and dry with paper towels.
2. In a large drying pan over medium-high heat pour about 1/8” oil. When the oil is hot arrange half the eggplant slices in it and fry slowly until both sides get golden brown. Transfer to a paper towel lined cookie sheet. Repeat with the rest of the eggplant slices.
3. Boil the eggs in hot water and salt for 5 minutes then transfer to cold water to stop the cooking process.
4. To make the tahini sauce: mix all the ingredients in a small bowl. Adjust salt to taste.
5. To make the sandwich: arrange a slice of bread on each plate. Top the bread with one or two slices of eggplant, open one egg over each sandwich and drizzle tahini sauce and pickled mango sauce on top. Top it all with parsley and serve.
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