SabichFried Eggplant and Egg Pita
Warm pita filled with fried eggplant, hard-boiled egg, chopped salad, pickles, tahini sauce, and amba. This Israeli sandwich combines creamy, tangy, savory, and spicy elements.
Prep
25m
Cook
25m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Eggplant
- 400gEggplant (sliced into rounds)
- 4gSalt
Frying
- 250mlVegetable Oil
Eggs
- 4pcsEgg
- 1lWater
Salad
- 300gTomato (diced)
- 200gCucumber (diced)
- 10gFresh Parsley (finely chopped)
- 2gSalt
Sauce
- 80gSesame Paste
- 30mlLemon Juice
- 60mlWater
- 2gSalt
Assembly
- 4pcsPita Bread (warmed)
- 80gPickled Cucumber (sliced)
- 80gAmba
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Sprinkle the eggplant with the salt and let it stand for 15 minutes, then pat it dry. Heat the vegetable oil to 175°C (350°F) and fry the slices in batches until deeply golden and soft. Drain well.
- 02
Place the eggs in a saucepan with the water, bring to a boil, then simmer until hard-boiled. Cool, peel, and slice.
- 03
Mix the tomato, cucumber, fresh parsley, and salt in a bowl.
- 04
Whisk the sesame paste with the lemon juice, then gradually whisk in the water until smooth and pourable. Season with the salt.
- 05
Open the pita bread and fill each one with the fried eggplant, sliced eggs, chopped salad, and pickled cucumber.
- 06
Finish each sandwich with the amba and a generous drizzle of the tahini sauce.
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