Inspired by Taïm, a Tel Aviv based Israeli restaurant run by the talented chef Einat Admony, where the focus is falafel. It’s drippy, it’s messy, it’s shamelessly moist and flavorful. There are creamy swaths, and squishy bits, and crunchy chunks, and tart bursts. It’s basically pita with eggplant, eggs, hummus, and tahini as the main components. But it’s teh combination of flavors and textures that makes this messy moist, flavor bomb so moreish.
Ingredients
- Eggplant slices, fried until tender and creamy
- Sliced hard-boiled eggs
- Middle Eastern pickled cucumbers
- Thinly shredded cabbage;
- Amba, a pickled-mango sauce;
- Pita bread
- A simple farmers salad of diced tomato, cucumber, parsley, and lemon juice
- Hummus
- Tahini sauce.
My Life: A Memoir 