Sabich (Eggplant and Egg Pita)
Sabich is a pita stuffed with fried eggplant, hard-boiled egg, hummus, tahini sauce, chopped salad and pickles. A hearty vegetarian street-food lunch.
By Tasty Nest Recipes Editorial TeamPublished
40 min total 4 pitasEasy
Photo: illustir · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Sabich is a popular Israeli street-food sandwich with roots in the Iraqi Jewish Sabbath breakfast. A warm pita is stuffed with slices of fried eggplant and hard-boiled egg, hummus, tahini sauce, a crisp chopped salad and pickles.
It is rich, tangy and full of contrasting textures: one of the most satisfying vegetarian sandwiches there is.
Equipment you'll need
- Large skillet
- Saucepan
Tips for success
- Make sure the eggplant is fully soft inside; undercooked eggplant is spongy.
- For less oil, brush the slices with oil and roast at 425°F (220°C) for 20 to 25 minutes, turning once.
- The tahini will thicken before it loosens; keep adding water gradually.
Substitutions and variations
- Add boiled potato slices, as many sabich stands do.
- Use jammy 7-minute eggs for a softer yolk.
- Use gluten-free pitas or serve as a plate with rice.
Storage and reheating
To store: Refrigerate the components separately for up to 3 days and assemble just before eating.
To reheat: Warm the eggplant in a hot oven or skillet; serve the eggs and salad cold.
Recipe
Sabich (Eggplant and Egg Pita)
Sabich is a pita stuffed with fried eggplant, hard-boiled egg, hummus, tahini sauce, chopped salad and pickles. A hearty vegetarian street-food lunch.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Yield
- 4 pitas
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Eggplant and eggs
Tahini sauce
Chopped salad
To serve
Instructions
Step 1: Salt the eggplant
Sprinkle the eggplant slices with salt and leave for 15 minutes, then pat dry.
Step 2: Boil the eggs
Lower the eggs into boiling water and cook for 10 minutes. Cool in ice water, peel and slice.
Step 3: Fry the eggplant
Heat the oil in the skillet over medium-high heat and fry the eggplant in batches for 3 to 4 minutes per side, until deep golden and completely tender. Drain on paper towels.
Step 4: Make the sauce and salad
Whisk the tahini, lemon juice and garlic, adding water until smooth and pourable, then season. Toss the tomato, cucumber and parsley with lemon and salt.
Step 5: Assemble
Spread hummus inside each pita, then fill with eggplant, egg, salad and pickles. Drizzle generously with tahini sauce and amba or hot sauce.
Cuisine: Israeli · Course: Lunch
Estimated nutrition per serving
- Calories
- 520
- Protein
- 18 g
- Fat
- 27 g
- Carbs
- 53 g
- Fibre
- 9 g
- Sugars
- 6 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/sabich
Keep cooking
