Traditionally, fried eggplant is stuffed into a pita bread along with tomato-cucumber salad, hard-cooked egg, hummus and amba, a pickled mango condiment. For our much-simplified version, we broil slices of za’atar-seasoned eggplant, and briefly soak sliced red onion and tomato in vinegar and salt with a little sugar to substitute the sweet and sour amba.
