Ingredients

Step by step

1. Sprinkle 1 teaspoon of salt over the aubergine slices and place them in a colander set over a sink or bowl for 1 hour to draw out some of the juices. Meanwhile, for the spiced potatoes, put the potatoes in a saucepan, cover with cold water; bring to the boil. Cook for 15-20 minutes until tender. Drain, allow the potatoes to cool slightly, before slicing into 5mm rounds. Put the remaining potato ingredients in a bowl and add the warm sliced potatoes, mixing gently. Set aside at room temperature.
2. For the zhoug, crush the cardamom pods to extract the seeds, grind to a powder and then put them in a food processor with the chillies, garlic and half the oil and the lemon juice. Blitz for 1 minute to make a rough paste. Add the coriander, mint and parsley and blend again, gradually adding the rest of the oil until you get a coarse, slightly dry sauce (be careful not to blend it too much). Season and set aside at room temperature.
3. Pat the salted aubergines dry using kitchen paper. Heat a large frying pan on a medium- high heat and brush the surface with oil. Lay out the sliced aubergine to cover the base of the pan and cook for 3-4 minutes until golden brown and soft. Brush some oil on the aubergines, then turn and cook for another 3-4 minutes. Repeat with the rest of the aubergines, in batches.
   Tip

   Zhoug is a green chilli sauce originally from Yemen. It’s fresh, hot and fragrant at the same time. If you don’t want to make zhoug, Belazu sells a ready-made jar
4. Meanwhile, add the eggs to a pan of boiling water and cook for 7 minutes. Drain, refresh under cold water then peel and slice.
5. Brush the pittas or flatbreads with a little olive oil and a drop of water, and warm through briefly in a preheated oven or under the grill. Split the pittas and divide the aubergine slices between the pittas, with a generous spoon of zhoug, potato mix and the sliced egg, and tahini to drizzle over generously.