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Overhead view of a Sabich sandwich on a white plate

Sabich Sandwich


  • Author: Vicky and Ruth
  • Prep Time: 30
  • Cook Time: 10
  • Total Time: 40 minutes
  • Yield: 4 sandwiches 1x
  • Diet: Vegetarian

Description

Homemade Sabich will make you feel like you’re having breakfast in Israel! The ingredients in this Israeli recipe are simple. Sabich is made with fried eggplant, hummus, tomato and cucumber salad, tahini sauce, Israeli pickles, and a 6-minute egg, all stuffed into a pita pocket. Amba is optional, at least in our opinion!


Ingredients

Scale
  • 2 Japanese eggplants or one large Italian eggplant, washed and  unpeeled
  • 1 tsp of salt
  • 1/4 cup of avocado oil or any other oil high smoking point oil suitable for frying
  • 4 pita bread pockets
  • 4 eggs
  • 4 Israeli style pickles, sliced
  • Tahini Sauce
  • Store-bought or Homemade Hummus
  • Amba (optional)

For the tomato-cucumber salad

  • 2 cups chopped tomatoes of your choice
  • 1 cup chopped cucumbers, preferably Persian or seedless
  • 1/2 cup freshly chopped parsley
  • 1 tbsp plus 2 tsp extra virgin olive oil
  • 2-3 tbsp freshly squeezed lemon juice

 


Instructions

  1. Prepare a bowl and place a colander on top of it
  2. Slice the eggplant into 1/2" slices, if using Japanese eggplant. If using Italian eggplant, cut the slices into bite-size pieces. Place it on the colander and sprinkle it with the salt. Toss well so the slices are coated with the salt. Let the eggplant sit for 20-30 minutes to drain (see note #1)
  3.  Heat the oil in a 10" skillet and pan-fry the eggplant rounds over medium-high heat, 3-4 minutes per side, paying attention not to burn them.  If they start to get too dark, lower the heat to medium. Set aside
  4. To prepare the tomato-cucumber salad, mix all the ingredients in a bowl and toss well. Refrigerate until ready to use
  5. To prepare the eggs, bring water to a boil in a small saucepan. Carefully add the eggs and cook for exactly 6 minutes (here's an online timer). Remove them from the water and place them in a bowl with ice water, or in a bowl in the sink with cold running water, to stop them from cooking further. Once the eggs have cooled, carefully peel them
  6. Make the hummus and tahini sauce
  7. Once the eggplant is cooked and all the sandwich components are prepared, cut one inch off the top of the pita bread and carefully open the pocket. Spread hummus on both sides, and carefully place the cooked eggplant, salad, pickles, tahini sauce, amba (if using), one egg cut in half per sandwich and drizzle with tahini sauce.
  8. If the pita you have doesn't have a pocket, serve Sabich as an open-faced sandwich

Notes

  1. Don't skip this step.  It prevents the eggplant from absorbing all the oil while cooking.  Some of the salt will drain out of the eggplant.
  2. Only half of the oil will get absorbed by the eggplant and it's reflected in the nutrition facts.
  3. All the components of this dish can be prepared ahead of time and assembled right before eating.
  • Category: Sandwich
  • Method: Stovetop
  • Cuisine: israeli

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 435
  • Sugar: 11.1
  • Sodium: 1817
  • Fat: 20.2
  • Saturated Fat: 3.3
  • Unsaturated Fat: 16.9
  • Trans Fat: 0
  • Carbohydrates: 53.4
  • Fiber: 10.9
  • Protein: 15.9
  • Cholesterol: 186

Keywords: kosher, Israeli breakfast, Sabich sandwich, Amba, pickled mango,