Sabich Sandwich
A traditional Iraqi-Jewish street food masterpiece stuffed with fried eggplant, hard-boiled eggs, and vibrant Mediterranean condiments.
Ingredients
- •2 large pita breads, halved
- •1 medium eggplant, sliced into 1/2-inch rounds
- •4 large eggs
- •3 tablespoons olive oil
- •1 cup chopped tomatoes and cucumbers
- •1/2 cup tahini paste
- •2 tablespoons fresh lemon juice
- •2 tablespoons water
- •1 clove garlic, minced
- •4 tablespoons amba (pickled mango sauce)
- •1/4 cup chopped fresh parsley
- •1 teaspoon salt
Instructions
- 1
Place the eggs in a saucepan, cover with water, bring to a boil, and cook for 10 minutes before transferring to an ice bath, peeling, and slicing.
- 2
Preheat the oven to 400°F (200°C), brush the eggplant slices generously with olive oil, sprinkle with salt, and roast for 25 minutes until golden and tender.
- 3
Whisk together the tahini paste, lemon juice, minced garlic, water, and a pinch of salt until smooth and creamy.
- 4
Toss the chopped tomatoes and cucumbers together in a small bowl to create a fresh Israeli salad.
- 5
Open the pita halves to create pockets and lightly smear the inside with amba sauce.
- 6
Layer the warm roasted eggplant slices, sliced hard-boiled eggs, and fresh cucumber-tomato salad inside each pita.
- 7
Drizzle generously with the prepared garlic tahini sauce and garnish with fresh parsley before serving.
💡 Chef tips
- You can fry the eggplant slices in neutral oil instead of roasting them for an even richer, traditional texture.
- Hard-boil the eggs a day in advance to save time during assembly.
- Store leftover components separately in airtight containers in the refrigerator for up to 3 days.
✅ How it should turn out
The finished sabich is a deliciously messy, flavor-packed pocket bursting with smoky eggplant, savory egg, and the tangy kick of amba and tahini.