Classic Sabich
A beloved Israeli street food staple, this hearty pita sandwich is packed with crispy fried eggplant, hard-boiled eggs, and fresh, vibrant salads.
Ingredients
- •4 large pita breads
- •1 large eggplant, sliced into 1/2-inch rounds
- •4 large eggs
- •2 cups vegetable oil (for frying)
- •2 medium tomatoes, diced
- •2 Persian cucumbers, diced
- •1/2 cup fresh parsley, chopped
- •1/2 cup tahini paste
- •1/4 cup lemon juice
- •1/2 cup cold water
- •1 teaspoon salt
- •1/2 teaspoon ground cumin
- •1/2 cup amba (pickled mango sauce)
Instructions
- 1
Place the eggplant slices on a paper towel, sprinkle generously with salt, and let them sit for 20 minutes to draw out moisture; pat dry before frying.
- 2
Place eggs in a pot of cold water, bring to a boil, then simmer for 9 minutes; transfer to an ice bath, peel, and slice into rounds.
- 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, lemon juice, salt, and cumin, gradually adding cold water until the sauce reaches a smooth, pourable consistency.
- 5
In a separate bowl, toss the diced tomatoes, cucumbers, and parsley with a splash of olive oil and salt to create a quick Israeli salad.
- 6
Warm the pita breads, slice open the top to create a pocket, and layer each with fried eggplant, sliced eggs, the fresh salad, a drizzle of tahini, and a spoonful of amba.
💡 Chef tips
- For a healthier version, brush the eggplant slices with olive oil and roast them in a 400°F (200°C) oven until golden instead of deep-frying.
- You can prepare the hard-boiled eggs and tahini sauce up to two days in advance to make assembly quick.
- If you cannot find amba at your local grocer, a spicy mango chutney can serve as a suitable substitute.
✅ How it should turn out
The finished sandwich is a colorful, satisfying explosion of textures, featuring the creamy richness of eggplant and egg balanced by the bright acidity of the salad and the pungent, tangy kick of the amba.