Photo: Naama Ran

Yield: 6 servings

Prep Time: 30 minutes

Level: Easy

Ingredients:

Oil for deep frying
2 eggplants, sliced
1 package Tnuva Feta Cheese, thickly sliced
1 cup tahini sauce
1 potato, cooked and sliced
Sliced pickles
6 pitas

Israeli Salad:
2 tomatoes, diced
1 pickle, diced
3 tablespoons parsley, chopped
½ jalapeno pepper, diced fine (optional)
2 tablespoons olive oil
2 tablespoons lemon juice
Salt & pepper to taste

Instructions:

1. Heat the oil in frying pan over a medium flame, and fry the eggplant slices, about 3 minutes on each side, or until brown. Drain on absorbent paper.
2. Combine all the ingredients for the Israeli salad and toss gently.
3. Assemble the sandwich. In each pita, spread some tahini sauce. Stuff with slices of eggplant, slices of Feta and Israeli salad. Add a slice of cooked potato and some pickles.