Israeli Sabich with Eggplant (Print)

Warm pita packed with crispy eggplant, creamy tahini, eggs, and fresh Israeli salad for a flavorful vegetarian meal.

# Ingredients:

→ Eggplant

01 - 2 medium eggplants, sliced into 1/2-inch rounds
02 - 1 teaspoon salt
03 - 1/2 cup all-purpose flour
04 - 1 cup vegetable oil, for frying

→ Eggs

05 - 4 large eggs

→ Israeli Salad

06 - 2 medium tomatoes, diced
07 - 1 medium cucumber, diced
08 - 1/4 red onion, finely chopped
09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh lemon juice
11 - 1 tablespoon extra-virgin olive oil
12 - Salt and pepper, to taste

→ Tahini Sauce

13 - 1/2 cup tahini paste
14 - 1/4 cup water
15 - 2 tablespoons fresh lemon juice
16 - 1 small garlic clove, minced
17 - Salt, to taste

→ Assembly

18 - 4 large pita breads
19 - 1/2 cup pickled mango sauce (amba), optional
20 - 1/4 cup chopped fresh cilantro, for garnish
21 - 1/4 cup pickles, sliced (optional)
22 - Hot sauce, to taste

# Directions:

01 - Sprinkle eggplant slices with salt and allow to rest for 15 minutes to extract moisture. Pat dry thoroughly with paper towels.
02 - Lightly coat eggplant slices in all-purpose flour. Heat vegetable oil in a large skillet over medium-high heat and fry slices until golden brown, approximately 2 to 3 minutes per side. Drain on paper towels.
03 - Place eggs in a saucepan, cover with water and bring to a rolling boil. Reduce heat and simmer for 9 minutes. Transfer eggs to ice water to cool, then peel and slice.
04 - In a mixing bowl, combine diced tomatoes, cucumber, red onion, chopped parsley, lemon juice, olive oil, salt, and pepper. Toss to blend flavors evenly.
05 - Whisk together tahini paste, water, lemon juice, minced garlic, and salt until smooth. Adjust water quantity to achieve desired sauce consistency.
06 - Heat pita breads to soften. Slice open each pita to create a pocket for filling.
07 - Fill each pita with fried eggplant, sliced hard-boiled eggs, Israeli salad, and drizzle with tahini sauce. Add optional amba, sliced pickles, hot sauce, and garnish with fresh cilantro.
08 - Serve immediately while warm for optimal texture and flavor.

# Expert Tips:

01 -
  • The eggplant gets so crispy and golden that even people who claim they don't like eggplant will ask for seconds.
  • It comes together fast enough for a weeknight dinner but tastes like you've been cooking all afternoon.
  • You can prep everything ahead and assemble right before eating, which means less chaos in the kitchen.
02 -
  • Don't skip salting the eggplant—it's not extra work, it's the difference between crispy and soggy, and you'll taste the improvement immediately.
  • Tahini can seize if you add lemon juice too fast or if it's cold, so whisk gently and add lemon slowly. If it does get grainy, whisk in warm water a little at a time and it will come back.
  • Assemble right before eating or the pita will get soggy from the salad and tahini, which defeats the whole purpose of having texture contrast.
03 -
  • Make sure your oil is actually hot before you add the eggplant—if it's lukewarm, the slices will absorb oil instead of frying. A small piece of eggplant should sizzle immediately.
  • Tahini is only smooth if you whisk it patiently and don't rush. Give yourself 2 minutes of steady whisking and it becomes silky, which makes everything taste better.
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