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.
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Ingredients
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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