1MediumPotato, boiled, peeled and sliced into thin circles
4Pita pockets
¼cupHummus (Homemade or Store-bought)
As neededAmba (Israeli mango sauce) and Schug
As neededIsraeli pickles (optional)
For the Tahini Sauce:
3tablespoonsTahini
1Garlic clove, finely minced
2teaspoonsLemon juice
To tasteSalt
1teaspoonParsley, finely chopped
3tablespoonsWarm water
For Israeli Salad:
1MediumTomato, chopped
1SmallCucumber, deseeded and cubed
1tablespoonRed Onion, finely chopped (optional)
2teaspoonsLemon juice
1tablespoonParsley, finely chopped
To tasteSalt
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.