1T Agar flakes 6T Hot water 1 1/2 C
Diced mango 3T Lemon juice 2T Agave nectar 1T Coconut oil, melted 3T Coconut butter, melted (I used homemade but
also recommend Artisana brand)
* 2 plus tomatoes, finely
diced * Half an English cucumber, finely
diced * juice from 1 lemon * Kosher salt * 1/4 cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled and sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste,
also known as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly sliced or
diced dill pickle Amba (pickled
mango; or use a little harissa or other hot sauce) 4 pita breads (omit and serve as a salad for gluten - free)