Your 30-Day Fiesta

Inspired by cooks from around the world, these crowd-pleasers are made for sharing.

1 BRINJAL SABICH

Think of this Israeli-inspired stuffed pita as the new falafel!

Hands-on Time 25 minutes

Cooking Time About 20 minutes

Serves 4

olive oil, to fry 2 brinjals, cut into 1cm-thick rounds

2 large eggs

FOR THE TAHINI SAUCE

50g tahini

2 tbsp lemon juice

1 clove garlic, crushed

FOR THE SALAD

2 tomatoes, deseeded and diced

½ a cucumber, deseeded and diced

2 spring onions, finely sliced

2 tbsp chopped parsley

2 tbsp finely chopped mint

2 tbsp lemon juice

1 tsp sumac

TO SERVE

4 pita breads, toasted zhoug paste

1. Heat a good glug of olive oil in a large frying pan over a medium-high heat and fry the brinjal rounds for 4 to 5 minutes per side until golden brown. (You will need to do this in batches, adding more oil.) Lift onto a plate, season and set aside.

2. Meanwhile, put the eggs in a small pot of water. Bring to the boil and simmer for 6 minutes. Drain and run under cold water to cool. Peel and slice.

3. Whisk tahini-sauce ingredients with 3 tbsp cold water and some seasoning. Set aside. Mix salad ingredients and set aside.

4. Serve the toasted pitas with the cooked brinjals, eggs, salad, tahini sauce and zhoug paste, and let everyone dive in.

GET AHEAD Make salad and tahini sauce a day ahead. Cover and chill. Complete recipe to serve.