Sabich sandwich - Israeli eggplant and egg stuffed pita

Name: Sabich sandwich - Israeli eggplant and egg stuffed pita
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2 servings (4 pita bread)
Ingredients: 4 pita breads; 1 small eggplant/aubergine; 1/4 cup Frying oil; 4 eggs; 1 small tomato; 1/3 English cucumber; 1 tablespoon olive oil; 1 teaspoon lemon juice; 1 tablespoon chopped parsley; salt and pepper; 1 Small bunch flat-leaf parsley; 1 bunch coriander/cilantro; zest grated from 1 lemon; 5 tablespoons lemon juice; 1/4 cup tahini paste; 2 small cloves garlic; 1 flat teaspoon honey; a pinch of: ground coriander; salt and pepper

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Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings
2 servings (4 pita bread)
Calories
981 kcal
Course
Main Course, Snacks
Cuisine
Israeli

Sabich sandwich - Israeli eggplant and egg stuffed pita

Yael Holden

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

for the sandwich:

4 pita breads
1 small eggplant/aubergine
1/4 cup Frying oil
4 eggs

tomato cucumber salad:

1 small tomato
1/3 English cucumber
1 tablespoon olive oil
1 teaspoon lemon juice
1 tablespoon chopped parsley
salt and pepper to taste

green tahini sauce:

1 Small bunch flat-leaf parsley 1oz/25g (weight of the leaves)
1 bunch coriander/cilantro 1oz/25g (weight of the leaves)
zest grated from 1 lemon
5 tablespoons lemon juice
1/4 cup tahini paste 4 tablespoons (70g)
2 small cloves garlic
1 flat teaspoon honey
a pinch of: ground coriander cumin, cardamom and cloves (optional)
salt and pepper to taste

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Instructions

Make the sauce: add all the ingredients to a blender / food processor container. Mix until the sauce is smooth. Season to taste with salt and pepper.
Cook the eggs: Add the eggs into a small pot and pour the boiling water over. Bring the water to a boil and cook the eggs for about 5 minutes and 30 seconds over high heat (my favorite method). Add the eggs into cold water and peel them.
Make the tomato cucumber salad: Cut the tomato and cucumber into small cubes (you can peel them if you wish). Toss with the olive oil, lemon juice, and chopped parsley. Season with salt and pepper to taste.
Cook the eggplant: Cut the eggplant into 1/2-inch (1 cm) slices. Heat the oil in a big frying pan and cook the eggplant in batches until it's browned on both sides and soft. Try not to overcrowd the eggplant slices in the pan, letting the eggplant brown nicely. Transfer to a plate lined with paper towels and season immediately with salt and pepper to taste (while the eggplant is still hot).
Warm up the pita bread: You can do that on a dry pan or panini grill. Cook the pita bread until warm and lightly golden in color.
Assemble the sandwich: Open the pita bread, spread a heaped tablespoon of the sauce on both sides of the pita bread, add 2-3 eggplant slices, 2 tablespoons of the salad and 1 cut in half egg.
Enjoy!

Notes

You will have some green tahini sauce left. You can use it the same way you would use pesto or use it as a salad dressing.
There is no need to salt the eggplant, it won't be bitter.
How to buy eggplants - try to look for a good-quality and fresh eggplant, it should have a firm and shiny skin. Try to avoid eggplant with wrinkly skin as it c be tough and unpleasant to eat. If this is the only eggplant you have I would recommend peeling it before cooking it, the flesh itself tastes the same.
Storage/make ahead: You can store / make ahead all the ingredients for the sabich sandwich. Assemble the sandwich just before serving. It would be good to warm up the eggplant and pita bread, as the sandwich tastes best slightly warm but it's also very good cold.
Calories = 1 serving = 1/2 of the recipe = 2 pita bread with the filling. This is only an estimate!