Sabich is a popular Israeli pita meal built from fried eggplant, hard-boiled eggs, fresh salad, tahini, and tangy amba.
The components are prepared separately, so the warm eggplant stays soft, the salad stays crisp, and each pita can be assembled just before eating.
Salt the eggplant briefly and pat it dry before frying; this helps it brown evenly without absorbing quite as much oil.
Serving Suggestions
Stuff warm pita with eggplant, egg, salad, tahini, and amba, or serve the components as a composed plate.
Recipe Notes
Boil the eggs and mix the salad ahead, but fry the eggplant close to serving for the best texture.
Israeli Sabich with Eggplant, Eggs, and Tahini
A generous Israeli pita meal with fried eggplant, hard-boiled eggs, fresh salad, tahini, and amba.
Ingredients
Equipment
Method
Prepare the eggs and salad:
- Boil the eggs for 9 minutes, cool, peel, and halve. Toss the tomatoes, cucumber, onion, parsley, olive oil, 1 tablespoon lemon juice, and a pinch of salt in a bowl.
Make the tahini:
- Stir the tahini with the remaining lemon juice and 2 to 3 tablespoons of water until smooth and pourable.
Fry the eggplant:
- Season the eggplant lightly with the remaining salt. Heat the oil in a skillet and fry the slices in batches until tender and browned on both sides. Drain on a rack or paper.
Assemble:
- Warm the pita. Fill each with eggplant, egg, salad, tahini, and amba, or arrange the same components on plates.
Nutrition
Notes
- Keep the tahini sauce loose enough to drizzle; it will thicken as it stands.
- Amba is a tangy mango pickle sauce. Use a mild or spicy version according to taste.
