Sabich Eggplant Sandwich

Preheat the oven to 450°
Line a sheet pan with aluminum foil, with the foil overhanging the sides, and brush the foil with olive oil. Place the eggplant slices on the foil, and brush each slice lightly with oil, then sprinkle with salt and pepper.
Bake in the oven for 15-20 minutes, or until lightly browned. Remove from the oven, and carefully fold the foil in half over the eggplant, and crimp the edges together, so that the eggplant is sealed inside the foil and will continue to steam and soften. Leave for at least 15 minutes. You can do this a day ahead

Combine all of the salad ingredients. If the tomatoes are very juicy, strain them for up to 30 minutes before using them.

Place the mango, garlic, water turmeric, cumin, paprika, and fenugreek in a food processor or blender and mix until pureed
Place the mixture into a small sauce pan, over a medium heat, and stir frequently until the mixture is warmed through. Remove from heat to let it cool
Once cooled, whisk in the apple cider vinegar and lemon juice
While this is good immediately, it’s even better after it’s been chilled for at least 3 hours

In a food processor (or with a bowl and a whisk), combine the garlic, tahini, lime juice and salt, plus two tablespoons of water. It should have a thick, but runny consistency, almost like ketchup. Add a little bit of water and blend again until you reach the desired consistency

Slice approximately 1 inch from the top of the pita, and open it up. Spread approximately 2-3 tablespoons of tahini sauce on the bottom, and layer with eggplant
Place approximately ¼ cup of the chopped salad on top of the eggplant, and place 2-3 tablespoons of the amba sauce on top of the salad
Place the egg slices on top, and add more tahini sauce on top of the eggs