Cut your eggplant into 1.5 inch thick strips.

½ an Eggplant

Salt the eggplant strips liberally on both sides and let them sit for 10-15 minutes to draw some moisture.

½ an Eggplant

While the eggplant chills, slice your yellow potato into medallions and transfer to heavily salted boiling water. Cook until fork tender but not falling apart. Set aside for assembly.

Yellow Potato

While your potato is boiling you can also boil your egg. Once yolk is fully cooked, peel and cut into slices. Set aside for assembly.

Salad number one is essentially a Persian Shirazi salad. Equal parts cherry tomato and cucumber and half that amount of red onion. The key is to dice all ingredients very finely. You should be able to eat this salad with a spoon.

For the Salad Number One

Salad number two consists of equal parts red and green cabbage sliced thin.

For the Salad Number Two

At this point your egg and potato should be fully cooked and ready to go. Remove them from boiling water and set aside for assembly.

1 Yellow Potato - 1 Egg

Now all there is left to do is fry the eggplant. Before you do this, you must first pat it dry of all the moisture it has released while sitting. Once all of your eggplant slices are dried off transfer them to a pan with hot neutral oil and shallow fry on both sides until golden brown and tender.

½ an Eggplant

Time to assemble! Cut the top off of your fresh pita and begin by spreading a generous coating of tahini on the inside. Then goes a thin layer of your cabbage salad followed by your eggplant, sliced potato and sliced hard boiled egg. The eggplant, potato and egg should be stacked on top of each other on one side of the pita to ensure you get a bite of everything. Top it off with your chopped salad, another drizzle of tahini and a swirl of your vibrant Amba.

Tahini - Amba