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Homemade Sabich
Homemade Sabich
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Satisfying sabich sandwich features crispy fried eggplant, creamy tahini, boiled eggs, and Israeli salad.
Ingredients:
  • For the eggplant
  • Vegetable oil, for frying
  • 1 medium Globe eggplant or 2 medium Italian eggplants, cut into 1/2-inch rounds
  • Sea salt, for the fried eggplants
  • For the Israeli salad
  • 1 plum tomato, diced
  • 1/2 English cucumber, diced
  • 2 tablespoons chopped flat leaf parsley
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • For the tahini sauce
  • 1/4 cup tahini
  • 1 clove garlic, minced
  • Pinch of ground cumin
  • 3 tablespoons water, plus more as needed
  • Pinch of freshly ground black pepper
  • For assembling the sabich
  • 4 pita rounds, approximately 8-inches wide
  • 1/4 cup store-bought or homemade hummus
  • 4 medium eggs, hard-boiled and peeled
  • 1/4 cup store-bought or homemade sliced pickles
  • Amba sauce, for serving (optional)
Instructions:
  • Prepare for frying: Line a baking sheet with paper towels. Heat oil in a large skillet over medium heat until it reaches 375°F. Fry eggplant slices in batches for 6 to 8 minutes, flipping halfway, until tender and golden. Ensure oil is at 375°F before each batch. Add more oil as needed. Transfer fried eggplants to the paper-towel lined baking sheet, sprinkle with sea salt, and set aside.
  • Prepare the Israeli salad by combining tomatoes, cucumbers, parsley, lemon juice, salt, and black pepper in a bowl. Allow the flavors to blend by setting it aside.
  • Prepare the tahini sauce by whisking together tahini, garlic, lemon juice, salt, cumin, and black pepper in a bowl. Gradually whisk in water until the sauce is silky smooth. Set aside.
  • Prepare the sabich: Spread 1 tablespoon of hummus at the center of a pita. Layer on 2 to 3 pieces of fried eggplant, sliced egg, 3 to 4 tablespoons of Israeli salad, and a few pickles. Drizzle with tahini sauce and amba, if desired. Repeat the same for the remaining sabich. Fold the pita in half and savor the flavors of this deliciously messy sandwich. For leftovers or extras, store each component separately in the fridge for up to 4 days, creating convenient meals for the week. Enjoy the recipe? Leave us a star rating!

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