Sabich Recipe: Eggplant and Eggs Pita Sandwich

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1. 1Step 1: Place the onion skin, coffee, bicarbonate, and eggs in a deep oven-safe bowl. Cover with water plus 4 inches [14 cm]. Cover with a tight fitting lid and place in the oven at the minimum temperature it reaches. Cook for 3 hours.
2. 2Step 2: Remove from the liquid, and gently tap against the countertop to crack the eggshells but without peeling. Return to the oven, cover, and cook for another 2 hours. Turn off the heat and leave it in the oven until it reaches room temperature (about another hour).
3. 3Step 3: Remove the eggs from the water (discard water and onion peels), peel, and cut the eggs into quarters. Set them aside.
4. 4Step 4: Place the eggplants in a deep bowl. Cover with a quart [1 lt] of water and add the salt. Let it rest for an hour.
5. 5Step 5: Remove the eggplants from the water, rinse the salt water and place on paper towels. Press with another paper towel to remove as much water as possible.
6. 6Step 6: Heat the olive oil over medium-high heat in a frying pan. Deep fry the eggplant slices until they turn golden brown.
7. 7Step 7: Let them rest on a paper towel to remove excess oil. Set aside.
8. 8Step 8: Combine tahini, cold water, lemon juice, salt, garlic and parsley until you have a thick but pourable sauce (you may need to add a bit more water). Set aside.
9. 9Step 9: Mix all the tomato, cucumber, onion and parsley and mix to combine. Sprinkle with salt and pepper to taste. Set aside.
10. 10Step 10: Halve the pita bread, and stuff each pita pocket with salad, eggplant, and eggs.
11. 11Step 11: Drizzle with tahini sauce to taste.