israelivegetarianauberginepitastreet-foodsandwichegg

Sabich

Name: Sabich
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Israeli
Ingredients: 2 large eggs; 1 medium (about 300 g) aubergine; 4 g fine salt; 20 ml olive oil; 200 g tomatoes; 150 g cucumber; 40 g red onion; 10 g flat-leaf parsley; 15 ml lemon juice; 10 ml olive oil; 2 g fine salt; 40 g tahini; 30 ml water; 10 ml lemon juice; 1 small clove (5 g), finely grated garlic; 1 g fine salt; 2 pita breads; 120 g hummus; 30 g amba

Sabich is a richly layered pita stuffed with silky fried aubergine, creamy hummus, hard-boiled egg, bright chopped salad, nutty tahini, and sharp fruity amba. The contrast of warm, crisp-edged aubergine and cool fresh vegetables makes it deeply satisfying and full of texture.

30 min

2 servings

600 kcal

Israeli

Ingredients

For the eggs

2 largeeggs

For the aubergine

1 medium (about 300 g)aubergine
4 gfine salt
20 mlolive oil

For the Israeli salad

200 gtomatoes
150 gcucumber
40 gred onion
10 gflat-leaf parsley
15 mllemon juice
10 mlolive oil
2 gfine salt

For the tahini sauce

40 gtahini
30 mlwater
10 mllemon juice
1 small clove (5 g), finely gratedgarlic
1 gfine salt

For assembly

2pita breads
120 ghummus
30 gamba

Instructions

1
Bring a small saucepan of water to a boil. Gently lower in the eggs and boil for 9 minutes for firm but still creamy yolks. Transfer to cold water to stop the cooking.
2
While the eggs cook, slice the aubergine into 1 cm rounds. Sprinkle both sides with the salt and leave for 10 minutes to draw out excess moisture and reduce bitterness.
3
Dice the tomatoes and cucumber into small even pieces, finely dice the red onion, and chop the parsley. Mix with the lemon juice, olive oil, and salt. Set aside so the salad lightly juices but stays fresh.
4
Whisk the tahini, water, lemon juice, grated garlic, and salt until smooth and pourable. If it seems too thick, add a teaspoon of water at a time; tahini should loosen to a sauce consistency.
5
Peel the cooled eggs and slice them. Pat the aubergine dry very well with paper towels; removing surface moisture helps it brown instead of steam.
6
Heat the olive oil in a large frying pan over medium-high heat. Fry the aubergine slices in a single layer for 3-4 minutes per side until deeply golden and completely tender in the center. Cook in batches if needed so the pan does not crowd.
7
Warm the pita breads briefly in a dry pan or toaster until soft and pliable, about 30-60 seconds. Do not crisp them or they may crack when filled.
8
To assemble, split each pita to form a pocket. Spread 60 g hummus inside each pita, then add fried aubergine, sliced egg, Israeli salad, a drizzle of tahini sauce, and amba. Serve immediately, with any extra salad or sauce alongside.

Nutrition per serving

600 kcal

Calories

21g

Protein

60g

Carbs

31g

Fat

13g

Fiber

Notes

•For the best 30-minute timing, use good-quality ready-made hummus and amba.
•If you prefer a more traditional richer sabich, the aubergine can be shallow-fried in more oil, but this version keeps the dish balanced and easier for weeknight cooking.
•A little zhug or pickles are excellent additions if you have them.
•Salted aubergine should be patted very dry before frying to avoid splattering and to improve browning.

Background

Sabich is a beloved Israeli pita sandwich associated especially with Iraqi Jewish communities, who brought the combination of aubergine, eggs, and condiments to Israel. It is widely thought to have evolved from a Sabbath breakfast tradition, later becoming one of Israel's iconic street foods. Amba, the tangy mango pickle sauce, is one of its most distinctive signatures.

Love this recipe?

Get personalised AI-curated recipes, meal plans and smart shopping lists — free.

Download Gourmate – Free