SandwichesIsraeliMedium

Sabich Sandwich with Fried Eggplant, Eggs, Tahini and Amba

Name: Sabich Sandwich with Fried Eggplant, Eggs, Tahini and Amba
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: Israeli
Ingredients: 2 medium (700 g) large globe eggplants (about 1½ lb / 700 g total), stem removed, sliced lengthwise into ⅓-inch (8 mm) thick slices; 1½ tsp (9 g) kosher salt; ¾ cup (180 ml) neutral oil, such as sunflower or canola, for shallow frying, plus more if needed; 4 large (200 g) large eggs, cold from the fridge; ½ cup (120 g) raw tahini, well stirred; ⅓ cup (80 ml) ice-cold water, plus more to thin; 1 large lemon, juiced (about 3 tbsp / 45 ml); zest not needed; 1 clove (3 g) garlic, finely grated; ¼ tsp (1½ g) fine salt; 3 small (240 g) Persian cucumbers, cut into ¼-inch (6 mm) dice; 2 medium (280 g) ripe tomatoes, seeds scooped out, cut into ¼-inch (6 mm) dice; ¼ cup (12 g) fresh flat-leaf parsley, finely chopped; 1 tbsp (15 ml) fresh lemon juice; 1 tbsp (15 ml) extra-virgin olive oil; ¼ tsp (1½ g) fine salt, or to taste; 4 pitas (280 g) pita breads with pockets (7-inch / 18 cm), warmed; ¼ cup (60 ml) amba (pickled mango sauce), or to taste; zhoug or hot sauce, to taste (optional); ½ cup (75 g) pickled cucumbers or turnips, sliced (optional)

From the MyKitchenBank Kitchen

Golden fried eggplant, jammy-to-firm hard-boiled eggs, a crunchy Israeli salad, lemony tahini and tangy mango amba, all stuffed into warm pita. A hearty vegetarian Iraqi-Israeli street food classic.

Prep: 30 min
Cook: 30 min
Wait: 30 min
Total: 1 hr 30 min
Makes: 4 stuffed pitas

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Ingredients

4 servings

For the eggplant
2 medium (700 g) large globe eggplants (about 1½ lb / 700 g total), stem removed, sliced lengthwise into ⅓-inch (8 mm) thick slices
1½ tsp (9 g) kosher salt
¾ cup (180 ml) neutral oil, such as sunflower or canola, for shallow frying, plus more if needed
For the eggs
4 large (200 g) large eggs, cold from the fridge
For the tahini sauce
½ cup (120 g) raw tahini, well stirred
⅓ cup (80 ml) ice-cold water, plus more to thin
1 large lemon, juiced (about 3 tbsp / 45 ml); zest not needed
1 clove (3 g) garlic, finely grated
¼ tsp (1.5 g) fine salt
For the Israeli salad
3 small (240 g) Persian cucumbers, cut into ¼-inch (6 mm) dice
2 medium (280 g) ripe tomatoes, seeds scooped out, cut into ¼-inch (6 mm) dice
¼ cup (12 g) fresh flat-leaf parsley, finely chopped
1 tbsp (15 ml) fresh lemon juice
1 tbsp (15 ml) extra-virgin olive oil
¼ tsp (1.5 g) fine salt, or to taste
To assemble
4 pitas (280 g) pita breads with pockets (7-inch / 18 cm), warmed
¼ cup (60 ml) amba (pickled mango sauce), or to taste
zhoug or hot sauce, to taste (optional)
½ cup (75 g) pickled cucumbers or turnips, sliced (optional)

Equipment (7)

Large (12-inch / 30 cm) heavy skillet
Medium saucepan
Baking sheet lined with a rack or paper towels
Small bowl and whisk for the tahini
Large bowl for the salad
Slotted spatula or tongs
Instant-read thermometer for oil (optional)

Steps

Before you start

Salting the eggplant needs 30 minutes, so start there; the eggs and salad can be made while it drains.
Buy amba (pickled mango sauce) at a Middle Eastern market or online; see substitutions if you can't find it.
Use pita with pockets, fresh or lightly stale, and warm it just before assembling.
Have paper towels ready for blotting the eggplant before and after frying.

1
Salt the eggplant
- Arrange the eggplant slices in a single layer on paper towels or a rack set over a baking sheet.
- Sprinkle both sides evenly with the kosher salt.
- Let stand 30 minutes; beads of moisture will form on the surface.
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Ready when: Surface is visibly beaded with moisture and slices feel slightly limp
Tip: Don't skip the blotting in the next step or the slices will splatter in the oil.
2
Boil the eggs
- Lower the cold eggs into a medium saucepan and cover with water by 1 inch (2.5 cm).
- Bring to a full boil over high heat, then cover, remove from the heat and let sit 11 minutes for set-but-creamy yolks (12 for fully firm).
- Meanwhile fill a bowl with ice water.
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Ready when: Yolks are set with a slightly creamy center
Tip: Start the timer when you take the pot off the heat, not when the water starts heating.
3
Chill and peel eggs
- Transfer the eggs to the ice water for 5 minutes.
- Tap gently all over, peel under a trickle of cold water, then slice into ¼-inch (6 mm) rounds or wedges.
- Set aside.
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Ready when: Eggs feel cool to the touch and shells slip off
4
Make tahini sauce
- In a small bowl, whisk the tahini, lemon juice, grated garlic and sauce salt; it will seize into a thick paste.
- Whisk in the ice-cold water a few tablespoons at a time until smooth, pale and pourable like heavy cream.
- Add a splash more water if too thick, and taste for salt and lemon.
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Ready when: Sauce is smooth, creamy and falls from the whisk in a ribbon
Tip: The sauce thickens as it sits, so thin it to slightly looser than you want.
5
Toss Israeli salad
- In a large bowl combine the diced cucumbers, tomatoes and parsley.
- Just before serving, add the salad lemon juice, olive oil and salad salt and toss.
- Drain off any liquid that pools if you've made it ahead.
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Ready when: Vegetables are evenly diced and lightly glossy with dressing
Tip: Dress it right before assembly to keep it crisp so the pita doesn't get soggy.
6
Blot the eggplant
- Press the salted eggplant slices firmly on both sides with fresh paper towels to remove all moisture and surface salt.
- Slices should feel dry to the touch.
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Ready when: Slices are dry to the touch with no wet sheen
Tip: Don't rinse; extra water causes dangerous splatter and soggy eggplant.
7
Fry the eggplantOven 350°F / 175°C
- Heat ½ cup (120 ml) of the oil in a 12-inch skillet over medium-high heat until it shimmers and a slice sizzles immediately (about 350°F / 175°C).
- Fry the slices in batches without crowding, 3 to 4 minutes per side, until deep golden brown and completely tender.
- Add the remaining oil as needed between batches.
- Drain on paper towels.
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Ready when: Deep golden brown on both sides and a knife slides through with no resistance
Tip: If the eggplant soaks up oil and looks greasy, the oil isn't hot enough; wait a minute between batches.
8
Warm the pitas
- Warm the pitas in a dry skillet over medium heat for 30 seconds per side, or wrap in foil and heat in a low oven, until soft and pliable.
- Cut off the top third of each pita to open the pocket, or slit along one side.
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Ready when: Pitas are soft, steamy and puff slightly
Tip: Keep warmed pitas wrapped in a towel so they stay pliable and don't crack.
9
Assemble the sandwiches
- Spread 1 tablespoon amba inside each pita, then add a drizzle of tahini.
- Layer in fried eggplant, sliced eggs and a generous scoop of Israeli salad, plus pickles if using.
- Finish with more tahini, a little more amba and zhoug or hot sauce if you like.
- Serve immediately with napkins.
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Ready when: Pita is full but still closes, with sauces drizzled over the top
Tip: Layer sauce between fillings so every bite is seasoned, and wrap the bottom in parchment to catch drips.

Good to know

Tips

Cut the eggplant into even slices so they cook at the same rate.
Use ice-cold water for the tahini; it makes the sauce lighter and creamier.
Add pickles and a little zhoug for the full street-stall experience.
Taste the amba first: brands vary in tang and heat, so adjust the amount.

Make ahead

"Fry the eggplant, boil the eggs and make the tahini up to 2 days ahead and refrigerate separately. Bring the eggplant to room temperature or rewarm in a skillet. Dice the salad vegetables ahead but dress just before serving."

Storage & reheating

"Assembled sandwiches are best eaten right away. Store components separately in airtight containers in the fridge: eggplant and eggs up to 3 days, tahini sauce up to 5 days (thin with water), undressed salad up to 1 day. Rewarm eggplant in a skillet or 350°F (175°C) oven for 5 to 8 minutes. Fried eggplant can be frozen up to 1 month, but the texture will be softer; the eggs and salad do not freeze well."

Substitutions

amba (pickled mango sauce) → Mango chutney blended with 1 tsp ground fenugreek and a splash of lemon juice and vinegar. Sweeter and less sour than real amba; adjust the acid to taste.
pita breads with pockets (7-inch / 18 cm) → Laffa or flour tortillas. Wrap rather than stuff; warm well so they don't crack.
neutral oil, such as sunflower or canola → Brush slices with oil and roast at 425°F (220°C) for 25 to 30 minutes, flipping once. Lighter, less authentic, but still tender and golden.
raw tahini → Sunflower seed butter. Use the same amount; flavor is milder and slightly sweeter.

eggplant israeli pita sabich sandwich street food vegetarian

Steps

Salt the eggplant

Boil the eggs

Chill and peel eggs

Make tahini sauce

Toss Israeli salad

Blot the eggplant

Fry the eggplantOven 350°F / 175°C

Warm the pitas

Assemble the sandwiches

Good to know

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