Sabich Deviled Eggs

Method

1. Preheat the oven to 200 °C. Cut the eggplant into 1 cm cubes, toss with the olive oil and salt and spread out on a lined baking tray without overlapping. Roast (oven) for 24 min, stirring once halfway, until deep brown with crisp edges. Once cool, chop into coarse crumbs.

   Add in this stepEggplant (aubergine) 150 gExtra-virgin olive oil (for the eggplant) 1½ tbspSalt (for the eggplant) 1 pinch

   oven

2. Meanwhile, fill a 16 cm pot with enough water to cover the eggs by 3 cm and bring to a boil over high heat. Lower in the eggs with a ladle, reduce to medium heat and simmer for 10 min, then cool completely in iced water and peel.

   Add in this stepEggs 4

   high heat→medium heat

3. Split the pita around the edge into two thin rounds, cut into small triangles, brush lightly with olive oil and spread on a tray. Bake in the same 200 °C oven (oven) for 8 min, until golden and crisp. Watch the last 2 minutes, as they burn quickly.

   Add in this stepPita bread 1Extra-virgin olive oil (for the pita) 2 tsp

   oven

4. Halve the eggs lengthwise and pop the yolks into a bowl. Add the tahini, yogurt, lemon juice, salt and cumin, mash with a fork and stir until smooth. Spoon into a piping bag or a plastic bag with one corner snipped and pipe generously into the whites.

   Add in this stepTahini (sesame paste) 2 tbspGreek yogurt 2 tbspLemon (for juice) ½Salt (for the filling) 1 pinchGround cumin 1 pinch

5. Seed the tomato and dice it with the cucumber into tiny 3 mm cubes, then mix with the finely chopped parsley. Make this just before topping so it doesn't turn watery.

   Add in this stepTomato ½Small cucumber ½Flat-leaf parsley 5 g

6. Top the yolk cream with the eggplant crumbs, add a little of the mini salad and drizzle thin lines of amba over the top. Arrange on a platter with the pita chips and serve straight away.

   Add in this stepAmba (pickled mango sauce) 2 tsp