Israeli-Style Grilled Eggplant Wraps with Jammy Eggs & Amba Mayo

Steps

1. Preheat oven to 230°C (or 210°C fan bake). Bring a medium pot of water to the boil.
2. Slice eggplant 1cm (see tip) and toss with oil measure and a pinch of salt on a lined oven tray, overlapping some of the eggplant if necessary to fit on tray. Roast on the upper oven rack for 20 minutes, turning halfway through, until tender and golden. Drizzle with more oil if the eggplant seems dry. Turn oven grill to high and grill eggplant for 2-3 minutes or until slightly charred.
3. When water is boiling, use a spoon to carefully place eggs into the pot. Cook on high heat for 7 minutes (or 9 minutes if you prefer hard-boiled eggs). Drain, cool under cold tap water and peel eggs. Cut in half just before serving.
4. In a medium bowl combine red cabbage, vinegar and a pinch of salt and set aside for serving. Dice cucumber and tomato 1cm. Finely chop parsley. Combine cucumber, tomato and parsley in a second bowl and season with salt and pepper.
5. Wrap Lebanese breads in a damp tea towel and heat in microwave for 1-2 minutes, until warm. Alternatively, wrap in foil and heat in oven for 8-10 minutes, until warmed through.
6. Spread hummus over Lebanese breads and top with cabbage, tomato and cucumber, eggplant, egg and a drizzle of amba mayo. Serve any extra veggies on the side.