Israeli Sabich with Eggplant (Printable format)

A vibrant Middle Eastern dish featuring fried eggplant, tahini sauce, eggs, and fresh Israeli salad in warm pita.

# List of ingredients:

→ Eggplant

01 - 2 medium eggplants, sliced into 1/2-inch rounds
02 - 1 teaspoon salt
03 - 1/2 cup all-purpose flour
04 - 1 cup vegetable oil, for frying

→ Eggs

05 - 4 large eggs

→ Israeli Salad

06 - 2 medium tomatoes, diced
07 - 1 medium cucumber, diced
08 - 1/4 red onion, finely chopped
09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh lemon juice
11 - 1 tablespoon extra-virgin olive oil
12 - Salt and pepper, to taste

→ Tahini Sauce

13 - 1/2 cup tahini paste
14 - 1/4 cup water
15 - 2 tablespoons fresh lemon juice
16 - 1 small garlic clove, minced
17 - Salt, to taste

→ Assembly

18 - 4 large pita breads
19 - 1/2 cup pickled mango sauce (amba), optional
20 - 1/4 cup chopped fresh cilantro, for garnish
21 - 1/4 cup pickles, sliced (optional)
22 - Hot sauce, to taste

# How to make it:

01 - Sprinkle eggplant slices with salt and let rest for 15 minutes to draw out moisture. Pat dry thoroughly with paper towels.
02 - Lightly coat eggplant slices in flour. Heat vegetable oil in a large skillet over medium-high heat and fry eggplant until golden brown on both sides, approximately 2 to 3 minutes per side. Drain on paper towels.
03 - Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 9 minutes. Transfer eggs to ice water to cool, then peel and slice.
04 - Combine diced tomatoes, cucumber, red onion, chopped parsley, lemon juice, olive oil, salt, and pepper in a bowl. Toss thoroughly to blend flavors.
05 - Whisk together tahini paste, water, lemon juice, minced garlic, and salt until smooth. Adjust water quantity for desired sauce consistency.
06 - Heat pita breads until warm. Slice open to form pockets for filling.
07 - Fill each pita pocket with fried eggplant slices, sliced eggs, Israeli salad, and a drizzle of tahini sauce. Add optional amba sauce, pickles, hot sauce, and garnish with fresh cilantro as desired.
08 - Serve immediately while warm for optimal flavor and texture.

# Expert Suggestions:

01 -
  • It comes together in under an hour and tastes like you spent all day on it.
  • One bite feels indulgent but it's actually packed with vegetables and protein.
  • You can prep components ahead, then assemble sabich in minutes when hunger hits.
02 -
  • If you skip salting the eggplant, it will absorb oil like a sponge and taste greasy instead of crispy - don't rush this step.
  • Amba might seem optional, but it's the secret that transforms sabich from good to unforgettable - hunt for it at Middle Eastern markets.
03 -
  • Fry your eggplant while the eggs boil and the salad assembles - timing everything to finish around the same moment is what makes this feel effortless.
  • Don't skip the ice bath for the eggs - it stops the cooking instantly and makes peeling almost meditative instead of frustrating.
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