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Sabich

Israeli · Lunch · Easy

Sabich

Total
55 min
Prep
20 min
Serves
4
Calories
570
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Golden eggplant, firm eggs and chopped cucumber fill warm pita with lemony tahini in this Israeli sandwich, finished with a sharp spoonful of amba.

A good sandwich needs contrast, and Sabich delivers it with soft eggplant, crunchy vegetables and a generous tahini drizzle. In Israel, the combination is often finished with amba, a tangy mango condiment that cuts through the fried filling.

Use a wide skillet so the eggplant browns rather than steams. Keep the tomatoes and cucumber separate until you assemble the pita; their juices will otherwise soak into the bread before the first bite.

CreamyTangyFreshStreet FoodVegetarianDairy-freeNut-free

Method

  1. Cover the eggs with water in a saucepan and bring to a boil. Reduce to a gentle simmer for until the whites and yolks are firm; cool under running water, peel and slice.

  2. Meanwhile, pat the eggplant dry and sprinkle with half the salt. Heat 2 tbsp oil in a large skillet over medium-high heat and fry one-third of the rounds for per side until browned and soft; repeat twice with the remaining oil and eggplant.

  3. Whisk the tahini, lemon juice, measured water and remaining salt until pourable. Combine the tomato and cucumber in a bowl.

  4. Warm the pita bread in a dry skillet over medium heat for per side until pliable. Split and fill with eggplant, eggs, vegetables, tahini sauce and amba.

Forkue tips

  • If amba is unavailable, blend unsweetened mango pickle with a little water; it gives a similar sour, spiced finish.

Storing and reheating

Refrigerate the eggplant, eggs and sauce separately for up to 3 days. Reheat eggplant in a 400°F (200°C) oven until hot and assemble with freshly chopped vegetables.

Kitchen gear

Large skilletTop picks on AmazonSaucepanTop picks on Amazon
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Nutrition per serving, estimated

570Calories
17gProtein
60gCarbs
29gFat

Photo: Gilabrand, CC BY-SA 3.0, via Wikimedia Commons (cropped and enhanced)

Sabich: FAQ

Can I roast the eggplant?

Yes. Brush the rounds with oil and roast at 425°F (220°C), turning once, until thoroughly tender and browned. The filling will be less rich than the fried version.

What can I use instead of pita?

A soft flatbread works well folded around the filling. Choose one that bends without cracking so it holds the eggs and vegetables.

How do I store and reheat Sabich?

Refrigerate the eggplant, eggs and sauce separately for up to 3 days. Reheat eggplant in a 400°F (200°C) oven until hot and assemble with freshly chopped vegetables.

How long does Sabich take?

About 55 min in total: 20 min prep and 35 min cooking.

What do I need to make Sabich?

The key ingredients are eggplant, eggs, pita bread, tomato, cucumber and tahini, plus pantry basics.

Any tips for Sabich?

If amba is unavailable, blend unsweetened mango pickle with a little water; it gives a similar sour, spiced finish.

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