Classic Sabich
A beloved Israeli street food staple, this hearty pita sandwich is packed with crispy fried eggplant, hard-boiled eggs, and fresh, vibrant Middle Eastern salads.
Ingredients
- •4 large pita breads
- •1 large eggplant, sliced into 1/2-inch rounds
- •4 large eggs
- •1 cup tahini paste
- •1/2 cup cold water
- •2 tablespoons lemon juice
- •1 clove garlic, minced
- •2 cups chopped Israeli salad (diced tomatoes, cucumbers, and parsley)
- •1/2 cup amba (pickled mango sauce)
- •1/2 cup vegetable oil for frying
- •1 teaspoon salt
- •1/2 teaspoon ground cumin
Instructions
- 1
Place the eggs in a pot of cold water, bring to a boil, then simmer for 9 minutes. Drain, cool in ice water, peel, and slice into rounds.
- 2
Sprinkle the eggplant slices with salt and let them sit for 15 minutes to draw out moisture, then pat dry with paper towels.
- 3
Heat the vegetable oil in a large skillet over medium-high heat and fry the eggplant slices until golden brown on both sides. Drain on paper towels.
- 4
In a small bowl, whisk together the tahini, cold water, lemon juice, minced garlic, and a pinch of salt until the sauce is smooth and creamy.
- 5
Warm the pita breads in a toaster or oven, then carefully cut open the top to create a pocket.
- 6
Layer the inside of each pita with a generous amount of fried eggplant, sliced hard-boiled eggs, and the fresh Israeli salad.
- 7
Drizzle the tahini sauce and a spoonful of amba inside each pita before serving.
💡 Chef tips
- For a lighter version, brush the eggplant slices with olive oil and roast them in a 400°F (200°C) oven until golden instead of frying.
- You can prepare the hard-boiled eggs, tahini sauce, and chopped salad in advance and store them in the refrigerator for up to 24 hours.
- If you cannot find amba, a mix of mango chutney with a pinch of turmeric and chili powder makes a decent substitute.
✅ How it should turn out
The finished sandwich should be warm and overflowing with contrasting textures: the creamy, earthy eggplant and eggs balanced by the crisp, refreshing salad and the tangy, savory punch of the tahini and amba.