Directions

1. To Prepare Mango Tahini:

   1. Add 1-3/4 cups mango cubes, ground turmeric, tahini paste, water, honey and 1 tsp lemon juice into a blender and process until smooth.

   2. Store covered in refrigerator until ready to use.

    

2. To Prepare Cherry Tomato Salad:

   1. Add cherry tomatoes, English cucumber, red onion, 1 cup mango cubes, parsley, kosher salt, 1 Tbsp lemon juice and extra virgin olive oil into a mixing bowl and toss until well combined.

   2. Store covered in refrigerator until ready to use.

3. To Prepare Fried Eggplant:

   1. Preheat deep fryer to 350°F.

   2. Mix 5 Tbsp za'atar spice and panko breadcrumbs in a bowl until well combined. In a separate bowl or plate, place all-purpose flour for dredging.

   3. Dredge eggplant pieces in flour evenly coating both sides.

   4. Dip coated eggplant pieces in egg wash and then coat evenly with seasoned panko breadcrumbs.

   5. Deep fry in 350ºF oil for 3 minutes or until golden brown and crispy.

   6. Allow to drain on a wire rack and reserve.

4. To Serve:

   1. To prepare one sandwich, spread pita with ¼ cup of hummus and shingle four pieces of fried eggplant on top.

   2. Place one hard-boiled egg around fried eggplant and top with a ¼ cup of tomato salad.

   3. Drizzle 2 tablespoons of mango tahini on top.