I made this Sabih which was billed as “The Best Pita Ever!” I don’t know if it is the best pita I’ve ever had, but it may be the best one I’ve ever made. The only drawback is the eggplant. I do love eggplant, but it really soaks up the oil when you fry it. That made the dish higher in calories than I’d like. I honestly think you wouldn’t miss it if you left it out. Then it wouldn’t be a Sabih, though. I think all the recipes I found had eggplant. Does anyone know how to fry eggplant so that it doesn’t soak up all the oil?