INGREDIENTS

For the filling
1 aubergine, approx. 300 g
1 ½tsp. salt
4 tbsp. olive oil
1 red onion
3 tbsp. apple vinegar
2 tomatoes
½ cucumber
1 spring onion
¼ tsp. salt
125 g chickpeas
½ tsp. Kala Namak 

For the Zhoug sauce (enough for more than 4 sandwiches)
½ bunch parsley (20 g)
½ bunch coriander (20 g)
1 green chilli
¼ tsp. ground cumin
½ tsp. ground coriander seeds
1 garlic clove
1 tsp. maple syrup (or cane sugar)
1 tsp. salt
Juice of 1 lemon
1 tbsp. olive oil

Also:
4 pita bread
4 tbsp. tahini
4 tbsp. soy yoghurt

HOW TO MAKE IT

For the filling
Cut the aubergine into 1 cm thick slices. Season with 1 tsp. salt and put to one side. This allows excess water to leave and the aubergines will fry faster with less oil.

Slice the onion into thin rings, mix with apple vinegar and also put to one side.

Remove the seeds from the tomatoes and cucumber and dice into 1 ½ cm cubes. Cut the spring onion into thin rings. Mix together and season with a pinch of salt. Also put to one side.

Add 1 tbsp. olive oil to a hot pan and fry the chickpeas over a medium-to-high heat for 5 minutes. Stir occasionally. Remove them from the pan and season with Kala Namak.

Wash and pat dry the aubergines, add the remaining olive oil to the pan and fry the slices for 10 minutes until golden brown. While doing so, press the slices flat with a spatula to squeeze out excess water. Turn after half the time has passed. Season with ½ tsp. salt.

For the Zhoug sauce
Coarsely puree all the ingredients.

To serve
Toast the pita bread, spread 1 tbsp. tahini on each, fill with the tomato and cucumber salad, aubergine slices and chickpeas, and garnish with Zhoug, soy yoghurt and the pickled onions.