Israeli Sabich with Eggplant (Printable)

Warm pita pockets loaded with fried eggplant, tahini sauce, boiled eggs, and fresh Israeli salad.

# What You Need:

→ 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 black 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 fresh cilantro, chopped
21 - 1/4 cup pickles, sliced (optional)
22 - Hot sauce, to taste

# How to Make It:

01 - Sprinkle eggplant slices with salt and let sit for 15 minutes to remove moisture. Pat dry using paper towels.
02 - Lightly dredge eggplant slices in flour. Heat vegetable oil in a large skillet over medium-high heat and fry until golden brown, about 2 to 3 minutes on each side. Drain on paper towels.
03 - Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 9 minutes. Cool in ice water, peel, and slice.
04 - Combine diced tomatoes, cucumber, finely chopped red onion, parsley, lemon juice, olive oil, salt, and pepper. Toss to combine evenly.
05 - Whisk tahini paste, water, lemon juice, minced garlic, and salt until smooth. Adjust water quantity to achieve desired consistency.
06 - Heat pita breads until warm and pliable. Slice open to create pockets.
07 - Fill each pita pocket with fried eggplant, sliced eggs, Israeli salad, and drizzle tahini sauce. Add optional amba, pickles, hot sauce, and garnish with fresh cilantro as desired.
08 - Serve immediately while warm for best flavor.

# Expert Advice:

01 -
  • Every component comes together in under an hour, yet it tastes like you've been cooking all day.
  • It's vegetarian comfort food that doesn't apologize, with enough texture and flavor to satisfy anyone at your table.
  • Once you nail the tahini sauce, you'll find yourself drizzling it on everything.
02 -
  • The salt step for eggplant isn't optional—it changes everything by preventing a soggy, oil-logged result.
  • Tahini paste can look broken when you first add liquid, but steady whisking will bring it back to smooth cream; this was a small panic I had the first time.
  • Warm pita matters; cold pita makes the whole thing feel less alive and luxurious.
03 -
  • Make the Israeli salad and tahini sauce ahead of time, but assemble the sabich right before eating so nothing gets soggy.
  • If you can find amba at a Middle Eastern market, buy two bottles—you'll start drizzling it on everything, and it's worth hoarding.
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