Aubergine Sabich

|A sabich a warm pitta stuffed with grilled aubergine boiled eggs salad and tahini - is a common sandwich from the Middle East.|aubergine cabbage cucumber|200g tomatoes cored and dicedCoarse saltOlive oil or vegetable oil for frying350g aubergine sliced into 1/2-inch-thick rounds1/2 large seedless cucumber diced2 tablespoons fresh juice from 1 lemon1 tablespoon minced flat-leaf parsley1/4 cabbage (about 200g) cored and thinly shredded2 tablespoons white wine vinegar4 fresh rounds pita bread warmed and split just enough to form a pocket170g hummus120ml tahini sauce4 hard-boiled eggs peeled and slicedPickles for serving|Place tomatoes in a fine-mesh strainer set over a bowl and toss with a generous pinch of salt. Let stand 30 minutes.Meanwhile Heat the oven to 190C/fan 170C/gas 5. Toss aubergine slices with salt and a splash of olive oil. Spread the aubergine slices out on a baking tray in a single layer and roast for 20 minutes or until cooked through. Set aside.Transfer tomatoes to a medium bowl and discard drained liquid. Add cucumber lemon juice and parsley to tomatoes to make an 'Israeli salad'. Season Israeli salad with salt to taste and mix well.In a medium bowl toss cabbage with vinegar and season with salt.In each pita pocket smear 3 tablespoons of hummus in an even layer. Layer 2 to 3 slices of aubergine on top of each. Drizzle each with 1 tablespoon tahini sauce then top with sliced eggs Israeli pickles and remaining tahini sauce. Spoon some of the Israeli salad and seasoned cabbage into each pita and serve.|10.00 minutes|4|Serious Eats