LunchDinnerMain Course

Sabich Sandwich

Name: Sabich Sandwich
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 porsiyon
Cuisine: israeli, middle_eastern
Ingredients: 1 adet eggplant cut into 1/2-inch thick rounds; 0,5 çay kaşığı kosher salt; 0,5 su bardağı vegetable oil; 2 adet large egg hard-boiled and sliced; 2 adet pita bread; 0,5 adet cucumber finely diced; 1 adet roma tomato finely diced; 0,25 adet red onion finely diced; 2 yemek kaşığı fresh parsley chopped; 1 yemek kaşığı lemon juice; 2 yemek kaşığı tahini; 1 yemek kaşığı water; 2 yemek kaşığı 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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 50 dk.
Porsiyon: 2
Zorluk: Orta
Porsiyon başına: 488 kcal

Alerjen bilgisi: yumurta, gluten ve susam içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

1 adeteggplant, cut into 1/2-inch thick rounds
0,5 çay kaşığıkosher salt
0,5 su bardağıvegetable oil
2 adetlarge egg, hard-boiled and sliced
2 adetpita bread

israeli salad

0,5 adetcucumber, finely diced
1 adetroma tomato, finely diced
0,25 adetred onion, finely diced
2 yemek kaşığıfresh parsley, chopped
1 yemek kaşığılemon juice

sauce

2 yemek kaşığıtahini
1 yemek kaşığıwater
2 yemek kaşığıamba sauce

Ekipman

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

Hazırlanışı

Adım adım

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.
Yaklaşık 20 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
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.
Yaklaşık 2 dk.
5
Pat the eggplant slices thoroughly dry with paper towels.
Yaklaşık 1 dk.
6
Heat the vegetable oil in a large skillet or frying pan over medium-high heat.
Yaklaşık 2 dk.
Aşçının notu: 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.
Yaklaşık 12 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
11
Drizzle generously with the prepared tahini sauce and amba sauce.
12
Serve immediately.

Porsiyon başına

Besin değerleri

70%Puan

Kalori: 487,5kcal
Protein: 16g
Karbonhidrat: 50,9g
Yağ: 24,9g
Lif: 8,7g
Şeker: 12,8g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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