4 Serves
107 Mins
Prepare the hard-boiled eggs by placing them in a pot of water, bringing to a boil, and cooking for 9 minutes before cooling and peeling.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
2 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
66 µg / 400 µgCalcium
80 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
378 mg / 1,250 mgPotassium
370 mg / 4,700 mgSodium
1737 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
64 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
30 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Slice the eggplant into rounds, salt them to draw out moisture, and pat dry with paper towels.
Heat cooking oil in a frying pan over medium-high heat and fry the eggplant slices until golden brown and tender.
Prepare the Israeli salad by dicing tomatoes, cucumbers, and onions, then tossing them with olive oil, salt, and pepper.
Warm the pita bread, slice open, and stuff with the fried eggplant, sliced hard-boiled eggs, and fresh salad, then drizzle with tahini and amba sauce before serving.
59
g7
g30
g
