Mara grimms sabich (pita sandwich with eggplant and egg)

Peel the mango and first cut the flesh from the kernel and then into small cubes.

Slice the garlic and put the mango, cumin and chiliflakes in a saucepan.

Heat 10 minutes until the mango is soft. Season with salt. Cut the coriander fine and stir through. Allow to cool until use.

Meanwhile cut the aubergines into slices of 2½ cm. Sprinkle with salt and leave to stand for 30 minutes. Dab dry with kitchen paper.

Meanwhile, boil the eggs hard in 8 minutes. Scare and peel them.

Heat the sunflower oil in a pan and fry the aubergine in parts in 8 minutes brown. Turn halfway. Drain on kitchen paper.

In the meantime, preheat the oven to 180 ºC. Cut the tomatoes into quarters, remove the seeds and cut the flesh into small cubes.

Cut the cucumbers into cubes. Slice the parsley and add to the tomato together with the cucumber.

Season the salad with the juice of the lemon, olive oil, pepper and salt.

Fry the pita bread according to the instructions on the package. Cut them open and cover the inside with the tahina with each pita.

Fill each roll with eggplant, a little tahina, egg wedges and the mango sauce. Serve with the salad.