Classic Sabich
Enjoy this iconic Iraqi-Jewish street food loaded with crispy fried eggplant, hard-boiled eggs, and vibrant toppings tucked into warm pita.
Ingredients
- •2 medium eggplants, cut into 1/2-inch thick rounds
- •1/2 cup neutral oil for frying
- •4 large eggs
- •4 fresh pita breads
- •1 cup Israeli salad (diced tomatoes and cucumbers)
- •1 cup finely shredded cabbage
- •1/2 cup tahini paste
- •1/4 cup fresh lemon juice
- •2 cloves garlic, minced
- •4 tablespoons amba (pickled mango sauce)
- •2 tablespoons chopped fresh parsley
- •1 teaspoon salt
Instructions
- 1
Place the eggplant slices in a colander, sprinkle generously with salt, and let them drain for 20 minutes to remove bitterness, then pat dry with paper towels.
- 2
Place the eggs in a small saucepan, cover with water, bring to a boil, and cook for 9 minutes for hard-boiled eggs, then transfer to an ice bath, peel, and slice.
- 3
Heat the neutral oil in a large skillet over medium-high heat and fry the eggplant slices in batches until golden brown and tender on both sides, about 3 to 4 minutes per side, then transfer to a paper towel-lined plate.
- 4
In a small bowl, whisk together the tahini paste, lemon juice, minced garlic, and 3 to 4 tablespoons of cold water until smooth and creamy, seasoning with a pinch of salt.
- 5
Warm the pita breads in a dry skillet or toaster until pliable.
- 6
To assemble, gently open each pita and spread a tablespoon of amba inside.
- 7
Layer the warm fried eggplant slices, sliced hard-boiled eggs, Israeli salad, and shredded cabbage inside each pita.
- 8
Drizzle generously with the garlic tahini sauce and garnish with fresh parsley before serving immediately.
💡 Chef tips
- For a healthier version, you can brush the eggplant slices with olive oil and roast them in the oven at 400F (200C) for 25 minutes, flipping halfway through.
- You can prep the hard-boiled eggs, chop the vegetables, and make the tahini sauce up to a day in advance and store them separately in the refrigerator.
✅ How it should turn out
The finished sabich is a delightful masterpiece of warm, crispy eggplant and rich eggs contrasted by crunchy, tangy vegetables, nutty tahini, and the pungent, fruity kick of amba.