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Israeli sabich with fried eggplant, eggs, chopped salad, tahini, amba, and pita.

Israeli Sabich with Eggplant, Eggs, and Tahini

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A generous Israeli pita meal with fried eggplant, hard-boiled eggs, fresh salad, tahini, and amba.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Israeli
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Eggplant and eggs
  • 2 large eggplants sliced into rounds
  • 1/2 cup neutral frying oil
  • 4 large eggs hard-boiled and halved
  • 1/2 teaspoon fine salt divided
Salad and sauces
  • 3 medium tomatoes diced
  • 1 large cucumber diced
  • 1/4 small red onion finely diced
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons lemon juice divided
  • 1 tablespoon olive oil
  • 1/2 cup tahini
  • 1/2 cup amba sauce
To serve
  • 4 pita breads warmed

Equipment

  • Large skillet
  • Medium saucepan
  • Mixing bowl
  • Chef's knife
  • Slotted spoon

Method
 

Prepare the eggs and salad:
  1. 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:
  1. Stir the tahini with the remaining lemon juice and 2 to 3 tablespoons of water until smooth and pourable.
Fry the eggplant:
  1. 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:
  1. Warm the pita. Fill each with eggplant, egg, salad, tahini, and amba, or arrange the same components on plates.

Nutrition

Calories: 610kcalCarbohydrates: 70gProtein: 20gFat: 31gSaturated Fat: 5gCholesterol: 190mgSodium: 830mgFiber: 11gSugar: 12g

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.