Sabich recipe
 A regular on the Tel Aviv snack scene, sabich combines hot, salty, fried aubergine and cold salad with creamy, nutty hummus and zingy crunchy pickles. We’ve left out the Israeli mango pickle, as it’s hard to get in this country but if you do find some, you won’t regret it. ½ aubergine, sliced into 1cm/½in thick rounds1 tsp olive oil 1 tomato, chopped¼ cucumber, chopped½ lemon, juice only1 tbsp finely chopped fresh flat-leaf parsley3 red or white cabbage leaves, shredded1 tbsp white or red wine vinegar3 tbsp tahini3 tbsp plain yoghurt2 large pitta breads2 tbsp hummus2 hard-boiled eggs, peeled and sliced1 pickled chillisalt and freshly ground black pepper ½ aubergine, sliced into 1cm/½in thick rounds 1 tsp olive oil 1 tomato, chopped ¼ cucumber, chopped ½ lemon, juice only 1 tbsp finely chopped fresh flat-leaf parsley 3 red or white cabbage leaves, shredded 1 tbsp white or red wine vinegar 3 tbsp tahini 3 tbsp plain yoghurt 2 large pitta breads 2 tbsp hummus 2 hard-boiled eggs, peeled and sliced 1 pickled chilli salt and freshly ground black pepper Method Heat a large frying pan or griddle pan over medium–high heat. Brush the aubergine slices with oil and fry on both sides, until golden brown, smoky and tender. Sprinkle the aubergine with salt and set aside.Meanwhile, mix the tomatoes, cucumber, 1 teaspoon of the lemon juice, and parsley together in a bowl. Season with salt and freshly ground black pepper, to taste. Set aside.In another bowl, toss cabbage with the vinegar and season with salt. Set aside.In a small bowl, stir together the tahini and yoghurt until smooth. Add the remaining lemon juice and 1 tablespoon of water. Stir until smooth and add salt, to taste. Set aside.Warm the pitta bread in the toaster, and carefully split it open to form a pocket. Spread the hummus across the bread. Place the fried aubergine on top and drizzle each with the tahini sauce, then top with sliced eggs, pickled cabbage and cucumber mixture. Top with a pickled chilli and serve. Heat a large frying pan or griddle pan over medium–high heat. Brush the aubergine slices with oil and fry on both sides, until golden brown, smoky and tender. Sprinkle the aubergine with salt and set aside. Heat a large frying pan or griddle pan over medium–high heat. Brush the aubergine slices with oil and fry on both sides, until golden brown, smoky and tender. Sprinkle the aubergine with salt and set aside. Meanwhile, mix the tomatoes, cucumber, 1 teaspoon of the lemon juice, and parsley together in a bowl. Season with salt and freshly ground black pepper, to taste. Set aside. Meanwhile, mix the tomatoes, cucumber, 1 teaspoon of the lemon juice, and parsley together in a bowl. Season with salt and freshly ground black pepper, to taste. Set aside. In another bowl, toss cabbage with the vinegar and season with salt. Set aside. In another bowl, toss cabbage with the vinegar and season with salt. Set aside. In a small bowl, stir together the tahini and yoghurt until smooth. Add the remaining lemon juice and 1 tablespoon of water. Stir until smooth and add salt, to taste. Set aside. In a small bowl, stir together the tahini and yoghurt until smooth. Add the remaining lemon juice and 1 tablespoon of water. Stir until smooth and add salt, to taste. Set aside. Warm the pitta bread in the toaster, and carefully split it open to form a pocket. Spread the hummus across the bread. Place the fried aubergine on top and drizzle each with the tahini sauce, then top with sliced eggs, pickled cabbage and cucumber mixture. Top with a pickled chilli and serve. Warm the pitta bread in the toaster, and carefully split it open to form a pocket. Spread the hummus across the bread. Place the fried aubergine on top and drizzle each with the tahini sauce, then top with sliced eggs, pickled cabbage and cucumber mixture. Top with a pickled chilli and serve.