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Sabich

Sabich
Israel
⏱ — min. Serves: —

Ingredients

  • For the Sabich:
  • 4 large pita breads
  • 2 medium eggplants (sliced into 1/2-inch rounds)
  • 1/4 cup (60ml) vegetable oil
  • 4 hard-boiled eggs (peeled and sliced)
  • 1 cup (240ml) hummus
  • 1/2 cup (120ml) tahini sauce
  • 1/2 cup (120ml) Israeli salad (diced tomatoes, cucumbers, and onions)
  • 1/4 cup (60ml) pickled turnips (sliced, optional)
  • 1/4 cup (60ml) amba (mango pickle sauce, optional)
  • Fresh parsley (chopped, for garnish)
  • Salt and black pepper (to taste)

Instructions

Prepare the Eggplant

Preheat your oven to 400°F (200°C) or heat oil in a skillet over medium heat.

Brush the eggplant slices with vegetable oil and season with salt and pepper.

Arrange the slices on a baking sheet and roast in the preheated oven for about 20-25 minutes, flipping halfway through, until the eggplant is golden and tender. Alternatively, fry the slices in the skillet until golden brown and tender.

Assemble the Sabich

Warm the pita breads in the oven or on a skillet until pliable.

Cut a slit along the edge of each pita to create a pocket.

Spread a generous amount of hummus inside each pita.

Add a few slices of roasted eggplant and hard-boiled eggs to each pita.

Top with Israeli salad, pickled turnips (if using), and a drizzle of tahini sauce.

If desired, add a spoonful of amba for extra flavor.

Garnish with chopped fresh parsley.

Serve

Enjoy your meal!