Sabich Sandwich
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
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1 pcseggplant, cut into 1/2-inch (1.3 cm) 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
- 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
Sabich is best eaten fresh, but components can be stored separately.
Reheat fried eggplant gently in a pan or oven. Do not reheat assembled sabich.
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