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5.0 from 192 votes

Sabich, or an eggplant sandwich with potato, eggs and pickles 

A rich and filling sandwich made with fried eggplant, creamy tahini, starchy potatoes, hard-boiled eggs, zesty pickles, and fresh veggies and herbs. A smear of sharp, spicy amba or harissa takes this sandwich to a whole new level!

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 2 servings
Calories: 574 kcal
Course: Main Course
Cuisine: Israeli , Vegan

Ingredients

  • 2 large pitas
  • 1 Italian eggplant
  • extra virgin olive oil
  • salt
  • pepper
  • 2 potatoes
  • 2 eggs
  • ¼ cup hummus
  • 4 Pickles
  • 1 tomato
  • 1 cucumber
  • ½ purple onion
  • 2 teaspoons Tahini sauce or 2 teaspoons of tahini paste and 2 teaspoons of water
  • harissa or your favorite hot sauce, optional
  • parsley

Instructions

    Cup of Yum
  1. Preheat oven to 400°F. Cover a baking sheet with tin foil and drizzle it lightly with olive oil.
  2. Slice the eggplant into 1-inch-thick slices.
  3. Arrange the eggplant slices neatly on the baking sheet, ensuring none are covered by other slices. Drizzle with olive oil and sprinkle with salt and pepper.
  4. Roast eggplant in the oven for 15-20 minutes, until slices are golden and browned. After 10 minutes, turn the eggplant slices over, drizzle with more olive oil, and sprinkle a bit more salt. Return to the oven for another 5-10 minutes, and check for doneness; slices should be nice and browned.
  5. While the eggplant is cooking, peel and cook the potatoes. You can use the microwave approach or cook them the old-fashioned way, in a pot of water. Slice boiled potatoes.
  6. Boil the eggs for 12 minutes, peel them, and slice them into ½-inch slices.
  7. Slice the pickles thinly. Slice the tomatoes, cucumbers and onion.
  8. Mix the tahini paste with water in a small bowl, add a pinch of salt, and whisk together until creamy and blended together.
  9. When ready to assemble the sandwiches, cut open the pita bread horizontally.
  10. Spread a layer of hummus on one-half of the pita bread.
  11. Add a layer of eggplant slices.
  12. Spread the potato slices on the next level, sprinkle a pinch of salt, and drizzle olive oil over the potato layer.
  13. Follow with a layer of alternating cucumber slices and tomato slices. Top with onion slices and pickle slices.
  14. Add a layer of sliced boiled eggs.
  15. Drizzle the tahini sauce on top of all the ingredients. If you like spice, spread harissa inside the last bread slice, or drizzle with your favorite hot sauce.
  16. Garnish with parsley.
  17. Close the pita by rolling and wrapping it in plastic wrap and allow the sandwich to rest overnight, cutting it into two halves (or four quarters) the next day. Or cut it in half and eat right away, wiping smears of tahini off your face.

Nutrition Information

Serving 1g Calories 574kcal (29%) Carbohydrates 98g (33%) Protein 23g (46%) Fat 12g (18%) Saturated Fat 3g (15%) Polyunsaturated Fat 4g Monounsaturated Fat 4g Trans Fat 0.01g Cholesterol 164mg (55%) Sodium 1556mg (65%) Potassium 2178mg (62%) Fiber 18g (72%) Sugar 16g (32%) Vitamin A 1166IU (23%) Vitamin C 65mg (72%) Calcium 241mg (24%) Iron 6mg (33%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 574

% Daily Value*

Serving 1g
Calories 574kcal 29%
Carbohydrates 98g 33%
Protein 23g 46%
Fat 12g 18%
Saturated Fat 3g 15%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 4g 20%
Trans Fat 0.01g 1%
Cholesterol 164mg 55%
Sodium 1556mg 65%
Potassium 2178mg 46%
Fiber 18g 72%
Sugar 16g 32%
Vitamin A 1166IU 23%
Vitamin C 65mg 72%
Calcium 241mg 24%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.