Sabich Recipe | Israeli Sandwich

Sabich is an Israeli eggplant sandwich that is easy to make and absolutely scrumptious. It is a very popular street food in Israel.

In its basic form, fried eggplant and hard boiled eggs are packed into a pita pocket. But boiled potato, hummus, tahini sauce and fresh Israeli salad add tons of flavors and textures to this all out sandwich. It is a filling and wholesome recipe, perfect to serve as breakfast or as a meal for any time of day.

About the recipe

Israeli cuisine includes local dishes by native Israelis and the dishes brought in by the Jews from the diaspora. Sabich is one such dish. It is a Iraqi Jewish shabbath breakfast that got transformed into a pita sandwich making it a trendy delicacy.

Though there is a long list of ingredients, the recipe is a fairly easy to make. All you need is to fry eggplant slices, boil eggs, potatoes and make some tasty sauces. You can also use store bought sauces or skip them altogether.

This is a very filling and absolutely delicious sandwich. All the ingredients and condiments work together and there is an explosion of flavor in every bite. You would need quite a napkins to keep the sauce dripping down your chin, but that is the fun of enjoying this dish.

Traditionally the fillings are served inside a pita pocket. Alternately you can also top the pita bread with everything like a pizza.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make sabich sandwich:

• Pita:
  • You can either use ones with pocket or without.
  • For pocket pita, you can stuff the fillings inside.
  • Whereas with the pocket-less pita, you can place the fillings on top.
  • Alternately, you can also use any kind of flatbread like this yogurt flatbread and make a sabich pizza.
  • Feel free to use either whole wheat or regular variety.
  • Here's an easy recipe to make cast iron skillet pita bread right at home.
• Eggplant - any variety would work. I generally use either globe or long Japanese eggplants.
• Eggs - boiled, peeled and thinly sliced.
• Tahini sauce
• Israeli salad
• Hummus (optional) - either homemade hummus or store bought.
• Amba sauce (optional) - tangy mango pickle popular in the Middle eastern cuisine. Look for it in Middle eastern or Indian stores.
• Schug or zhug (optional) - another amazing Middle Eastern (originally from Yemen). This is a spicy, garlicky herb sauce that reminds me of Indian green chutney. Use green chutney if you can't find schug.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make delicious Israeli eggplant sandwich recipe:

Prep Eggplant

Heat oil in a large skillet on medium heat. Place the eggplant slices in a single layer and cook until they are golden brown on both sides.

Do not overcrowd the pan and cook the slices in batches. Repeat with the remaining eggplant slices.

Make Tahini Sauce

In a small mixing bowl, combine tahini, minced garlic, lemon juice, salt, parsley and warm water. Mix well until smooth.

Make Israeli Salad

In a bowl, combine chopped tomato, cucumber, onion (if using), lemon juice, parsley and salt. Mix well and set aside.

Assemble Sabich

Toast the pita or lightly warm it in the microwave. Cut off the top to open the pocket.

Slather the inside of the pocket with hummus and amba. Layer the eggplant, potato, sliced eggs and Israeli salad inside. Now top with the tahini sauce and Enjoy!!

Expert Tips

• Feel free to use either whole wheat or regular pita.
• If you want to make your own bread, then here's the recipe for cast iron skillet pita bread.
• You can make this sabich sandwich in a few ways:
  • Use a pocket pita and stuff it with the fillings.
  • Or use a pocket-less pita and top with the veggies, egg and sauces like a pizza.
  • You can also make sabich bowl - use frozen hashbrown as base and top with the other ingredients.
• Any variety of eggplant would work. I generally use either globe or long Japanese eggplants.
• You can prep the eggs and potatoes up to 2 days ahead of time.
• Make the Israeli salad up to 1 day ahead of time.
• Tahini sauce can be made up to 4 days ahead of time.
• To make this sabich pita sandwich vegan, just skip the boiled eggs.
• Make falafel sabich, by subbing the boiled eggs with falafel.
• For a healthier alternate, broil the eggplant for about 4~5 minutes per side. Or bake at 400°F for about 15~20 minutes.
• Israeli pickles can be subbed with dill pickles.

You might also like

Here are a few more Middle Eastern dishes that you might like:

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Recipe Card

Sabich

Sabich is an Israeli eggplant and egg sandwich that is absolutely scrumptious. A filling and easy to make recipe, perfect for any time of day.

Author: Pavani

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Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Course: sandwich

Cuisine: israeli

Servings: 4 servings

Ingredients

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For the Sandwich:

• ¼ cup Olive Oil
• 1 Small Eggplant, sliced into ½"slices
• 2 Large Eggs, hard boiled and sliced thin
• 1 Medium Potato, boiled, peeled and sliced into thin circles
• 4 Pita pockets
• ¼ cup Hummus (Homemade or Store-bought)
• As needed Amba (Israeli mango sauce) and Schug
• As needed Israeli pickles (optional)

For the Tahini Sauce:

• 3 tablespoons Tahini
• 1 Garlic clove, finely minced
• 2 teaspoons Lemon juice
• To taste Salt
• 1 teaspoon Parsley, finely chopped
• 3 tablespoons Warm water

For Israeli Salad:

• 1 Medium Tomato, chopped
• 1 Small Cucumber, deseeded and cubed
• 1 tablespoon Red Onion, finely chopped (optional)
• 2 teaspoons Lemon juice
• 1 tablespoon Parsley, finely chopped
• To taste Salt

Instructions

Prep Eggplant:

• Heat 2 tablespoons oil in a large skillet on medium heat. Place the eggplant slices in a single layer and cook until they are golden brown on both sides. Do not overcrowd the pan and cook the slices in batches. Repeat with the remaining eggplant slices.

Make the tahini sauce:

• In a small mixing bowl, combine tahini, minced garlic, lemon juice, salt, parsley and warm water. Mix well until smooth.

Make the Israeli Salad:

• In a bowl, combine chopped tomato, cucumber, onion (if using), lemon juice, parsley and salt. Mix well and set aside.

Assemble Sabich:

• Toast the pita or lightly warm it in the microwave. Cut off the top to open the pocket.

  Slather the inside of the pocket with hummus and amba. Layer the eggplant, potato, sliced eggs and Israeli salad inside. Now top with the tahini sauce and Enjoy!!

Video

Notes

• Feel free to use either whole wheat or regular pita.
• If you want to make your own bread, then here's the recipe for cast iron skillet pita bread.
• You can make this sabich sandwich in a few ways:
  • Use a pocket pita and stuff it with the fillings.
  • Or use a pocket-less pita and top with the veggies, egg and sauces like a pizza.
  • You can also make sabich bowl - use frozen hashbrown as base and top with the other ingredients.
• Any variety of eggplant would work. I generally use either globe or long Japanese eggplants.
• You can prep the eggs and potatoes up to 2 days ahead of time.
• Make the Israeli salad up to 1 day ahead of time.
• Tahini sauce can be made up to 4 days ahead of time.
• To make this sabich pita sandwich vegan, just skip the boiled eggs.
• Make falafel sabich, by subbing the boiled eggs with falafel.
• For a healthier alternate, broil the eggplant for about 4~5 minutes per side. Or bake at 400°F for about 15~20 minutes.
• Israeli pickles can be subbed with dill pickles.

Nutrition

Serving: 1Sandwich | Calories: 485kcal | Carbohydrates: 55g | Protein: 14g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 407mg | Potassium: 819mg | Fiber: 8g | Sugar: 6g | Vitamin A: 546IU | Vitamin C: 23mg | Calcium: 113mg | Iron: 3mg

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