METHOD

THE EGGS

1. Place a medium-sized saucepan over a high heat and bring to a rolling simmer.
2. Add the eggs to the pan and boil for exactly 6 minutes.
3. Transfer the boiled eggs to a bowl of cold water.
4. Set aside or refrigerate until required.

TIP – you can also make these eggs hard-boiled or however you prefer your boiled eggs.

THE AUBERGINE

1. Place the sliced aubergine in a large sieve or colander, and season generously with salt. Leave to stand over a plate or in the sink for 30 minutes. This will help to draw out any bitter juices from the aubergine. 
2. Preheat the oven to 180ºC (Fan).
3. Rinse the aubergine and pat dry before arranging on a baking tray. Drizzle the olive oil over the aubergine and add a pinch of pepper, making sure the aubergine is evenly covered. Transfer to the oven and bake for 10 minutes. 
4. In a large bowl, mix together the miso paste with the hot water until you achieve a thick glaze. After 10 minutes of roasting, remove the aubergine from the oven and transfer into the bowl with the miso. Toss together until the aubergine pieces are well covered. Return the aubergine to the baking tray and place back into the oven and roast for a further 20 minutes or until cooked through and golden.   
5. Remove from the oven and sprinkle with sesame seeds whilst the aubergine is still hot. Set aside until needed.

THE TAHINI SAUCE

1. In a mixing bowl, combine the tahini, lemon juice and the garlic. Whisk together until smooth and emulsified. Season to taste with salt and pepper and set aside until needed.

THE SALAD

1. Combine all the salad elements and mix together. Set aside until needed.

ASSEMBLING THE SABICH

1. Peel the eggs and divide into eighths. Open a toasted pita and add a generous smear of the tahini sauce to the inside, if you like spice, a spoonful of zhoug, if you prefer it sweet, a spoonful of amba sauce, if you feel adventurous – have both! Add in the salad, aubergine and the egg segments and top with an added drizzle of tahini sauce.