Sabich (salad)

Instructions

1. Cook the eggs for 9 minutes in boiling water, then plunge them into cold water and peel them.
2. Slice the eggplants into rounds, brush them with oil and grill them in the oven at 220 °C for 20 to 25 minutes, turning halfway through.
3. Meanwhile, dice the tomatoes, cucumber and red onion finely, then mix them with the parsley.
4. Whisk the tahini with the lemon juice, crushed garlic, salt and a little water until you get a smooth, pourable sauce.
5. Cut the eggs into quarters and the eggplants into pieces.
6. Arrange the salad on a large platter with the vegetables, eggplant and eggs.
7. Drizzle with tahini sauce, season with cumin, salt and pepper, then add a thread of olive oil.
8. Serve with warm pita.