LunchDinnerMain Course

Sabich Sandwich

Name: Sabich Sandwich
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: israeli, middle_eastern
Ingredients: 1 pcs eggplant cut into 1/2-inch thick rounds; 0.5 tsp kosher salt; 0.5 cup vegetable oil; 2 pcs large egg hard-boiled and sliced; 2 pcs pita bread; 0.5 pcs cucumber finely diced; 1 pcs roma tomato finely diced; 0.25 pcs red onion finely diced; 2 tbsp fresh parsley chopped; 1 tbsp lemon juice; 2 tbsp tahini; 1 tbsp water; 2 tbsp amba sauce

This sabich recipe features crispy fried eggplant, creamy hard-boiled eggs, and a fresh Israeli salad, all tucked into warm pita bread. Drizzled with tahini and a tangy amba sauce, it's a satisfying vegetarian meal.

An original recipe by Forkin

Total time: 50 min
Serves: 2
Difficulty: Medium
Per serving: 488 kcal

Allergen information: may contain eggs, gluten, and sesame. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 pcseggplant, cut into 1/2-inch thick rounds
0.5 tspkosher salt
0.5 cupvegetable oil
2 pcslarge egg, hard-boiled and sliced
2 pcspita bread

israeli salad

0.5 pcscucumber, finely diced
1 pcsroma tomato, finely diced
0.25 pcsred onion, finely diced
2 tbspfresh parsley, chopped
1 tbsplemon juice

sauce

2 tbsptahini
1 tbspwater
2 tbspamba sauce

Equipment

large skillet · paper towels · colander · mixing bowls · cutting board · knife

The method

Step by step

1
Place the eggplant rounds in a colander, sprinkle with kosher salt, and let them sit for 15-20 minutes to draw out excess moisture.
About 20 min
Cook’s note: Salting the eggplant helps prevent it from absorbing too much oil during frying and improves its texture.
2
While the eggplant rests, prepare the Israeli salad by combining the cucumber, roma tomato, red onion, and fresh parsley in a small bowl.
About 5 min
3
Drizzle the Israeli salad with lemon juice and a pinch of salt, then toss to combine. Set aside.
4
In a separate small bowl, whisk together the tahini and water until smooth to create a simple tahini sauce. If it's too thick, add a bit more water until it reaches a pourable consistency.
About 2 min
5
Pat the eggplant slices thoroughly dry with paper towels.
About 1 min
6
Heat the vegetable oil in a large skillet or frying pan over medium-high heat.
About 2 min
Cook’s note: Ensure the oil is hot enough before adding the eggplant to get a good crisp.
7
Fry the eggplant slices in batches until golden brown and tender, about 3-4 minutes per side. Remove and place on a paper towel-lined plate to drain excess oil.
About 12 min
Cook’s note: Do not overcrowd the pan, as this will lower the oil temperature and lead to soggy eggplant.
8
Warm the pita bread according to package instructions, either in a toaster, microwave, or a dry skillet.
About 2 min
Cook’s note: Warm pita is more pliable and easier to stuff.
9
Carefully open each pita to create a pocket.
10
Fill each pita pocket with the fried eggplant, sliced hard-boiled egg, and Israeli salad.
About 2 min
11
Drizzle generously with the prepared tahini sauce and amba sauce.
12
Serve immediately.

Per serving

Nutrition

70%Score

Calories: 487.5kcal
Protein: 16g
Carbs: 50.9g
Fat: 24.9g
Fibre: 8.7g
Sugar: 12.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Sabich is best eaten fresh, but components can be stored separately.

Reheating

Reheat fried eggplant gently in a pan or oven. Do not reheat assembled sabich.