5.0 from 3 votes
Sabich Recipe
My sabich is warm pita filled with creamy hummus, spicy eggplant, crunchy Israeli salad, and hardboiled egg. It's topped with a creamy tahini sauce and is great for breakfast, lunch, or dinner.
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 5
Calories: 259 kcal
Course:
Breakfast , Lunch , Dinner
Cuisine:
Israeli , Iraqi
Ingredients
Eggplant:
- 2 tablespoons olive oil
- 1/2 Italian eggplant diced
- 1 tablespoon harissa or more or less depending on your spice level
- Pinch of kosher salt
Tahini Sauce:
- 1/2 cup Tahini whisked
- 2 small garlic cloves minced or pushed through a garlic press
- Juice from 1 lemon
- 2 tablespoons water
- 1/2 teaspoon salt
Israeli Salad:
- 2 small Persian cucumbers
- 1/2 pint cherry tomatoes diced Or 1 Roma tomato, diced
- 2 tablespoons minced Italian parsley
- 1 teaspoon minced mint leaves
- 1 tablespoon olive oil
- Juice from 1 lemon
- salt
Other Accessories + Sabich Assembly:
- hummus store-bought or homemade
- 4 pita halved
- 2 boiled eggs sliced and cut in half
Instructions
To Make the Eggplant:
- In a small sauté pan, set over medium heat, add the olive oil. When hot, add the diced eggplant and pan-fry for about 2 to 3 minutes, until there’s color on all sides. Pour in the harissa paste and add about two tablespoons of water (this create more of a sauce). Toss the eggplant until it’s evenly coated in the harissa and add a few pinches of salt. Turn the heat down to low and cook for an additional 3 to 5 minutes.
Cup of Yum
To Make the Tahini Sauce:
- Whisk together the tahini, garlic, lemon juice, water and salt. It might give you a bit of trouble at first but keep whisking, it’ll eventually smooth out. Add an additional teaspoon or two of water, if you want it to be a tad bit thinner. Give it a taste and adjust the salt to your liking.
To Make the Israeli Salad:
- In a medium bowl, add all of the ingredients and mix.
To Assemble the Sabich:
- Take one half of a pita and add a few teaspoons or hummus. Smooth it out to the sides and then add spoonful of diced eggplant, two pieces of egg, tahini sauce and Israeli salad.
Notes
- Tips and Tricks:
- Prep all of the components separately for easy assembly. You keep them in the fridge for easy assembly.
- Equipment:
- Chef's Knife | Cutting Board | Stainless Steel Bowls | Kitchen Towels |
Nutrition Information
Serving
2g
Calories
259kcal
(13%)
Carbohydrates
8g
(3%)
Protein
7g
(14%)
Fat
23g
(35%)
Saturated Fat
4g
(20%)
Cholesterol
75mg
(25%)
Sodium
312mg
(13%)
Potassium
250mg
(7%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
372IU
(7%)
Vitamin C
12mg
(13%)
Calcium
49mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 259
% Daily Value*
| Serving | 2g | |
| Calories | 259kcal | 13% |
| Carbohydrates | 8g | 3% |
| Protein | 7g | 14% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 75mg | 25% |
| Sodium | 312mg | 13% |
| Potassium | 250mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 372IU | 7% |
| Vitamin C | 12mg | 13% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.