You’ll Need
For the Aubergine
2 aubergines, sliced into 1cm rounds
1 tbsp olive oil
1 tsp ground cumin
½ tsp sea salt
½ tsp black pepper
For the Boxes
4 pita breads
4 hard-boiled eggs, quartered
2 tomatoes, diced
½ cucumber, diced
quarter red onion, finely sliced
4 tbsp tahini sauce
4 tsp amba mango pickle
Chopped parsley
Optional but Dangerous
Pickled chillies
Extra tahini
Crispy potato cubes
Method
Preheat your air fryer to 200°C.
Toss the aubergine with the olive oil, cumin, salt and black pepper.
Arrange in a single layer and air fry in batches for 10-13 minutes.
Turn halfway and cook until soft inside with properly browned edges.
Mix the tomato, cucumber, red onion and parsley with a pinch of salt.
Warm the pita breads in the air fryer at 170°C for 2 minutes.
Cut each pita open without splitting it all the way through.
Layer in the hot aubergine, hard-boiled egg and chopped salad.
Spoon over the tahini sauce and amba.
Pack into serving boxes and eat while the aubergine is still hot.