Israeli Sabich with Eggplant (Printer View)

A vibrant dish with fried eggplant, tahini sauce, eggs, and fresh salad in warm pita bread.

# What you'll need:

→ Eggplant

01 - 2 medium eggplants, sliced into 1/2-inch rounds
02 - 1 teaspoon salt
03 - 1/2 cup all-purpose flour
04 - 1 cup vegetable oil, for frying

→ Eggs

05 - 4 large eggs

→ Israeli Salad

06 - 2 medium tomatoes, diced
07 - 1 medium cucumber, diced
08 - 1/4 red onion, finely chopped
09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh lemon juice
11 - 1 tablespoon extra-virgin olive oil
12 - Salt and pepper, to taste

→ Tahini Sauce

13 - 1/2 cup tahini paste
14 - 1/4 cup water
15 - 2 tablespoons fresh lemon juice
16 - 1 small garlic clove, minced
17 - Salt, to taste

→ Assembly

18 - 4 large pita breads
19 - 1/2 cup pickled mango sauce (amba), optional
20 - 1/4 cup chopped fresh cilantro, for garnish
21 - 1/4 cup pickles, sliced (optional)
22 - Hot sauce, to taste

# Method:

01 - Sprinkle eggplant slices with salt and let sit for 15 minutes to draw out moisture. Pat dry with paper towels.
02 - Lightly dredge eggplant slices in flour. Heat vegetable oil in a large skillet over medium-high heat. Fry eggplant until golden brown on both sides, about 2 to 3 minutes per side. Drain on paper towels.
03 - Place eggs in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 9 minutes. Cool in ice water, peel, and slice.
04 - Combine tomatoes, cucumber, red onion, parsley, lemon juice, olive oil, salt, and pepper in a bowl. Toss well.
05 - Whisk tahini paste, water, lemon juice, minced garlic, and salt until smooth. Adjust water quantity to achieve desired consistency.
06 - Warm pita breads and slice open to create pockets.
07 - Fill each pita with fried eggplant, sliced eggs, Israeli salad, and a drizzle of tahini sauce. Add amba, pickles, hot sauce, and cilantro as desired.
08 - Serve immediately while warm.

# Expert Advice:

01 -
  • It's vegetarian soul food that tastes indulgent without apology, and you'll crave it again within days.
  • Everything comes together in under an hour, yet it feels like you've spent the afternoon cooking.
  • You get crispy, creamy, tangy, and fresh all in one warm pita—the textural satisfaction is real.
02 -
  • The salt-and-sit step for eggplant is non-negotiable—I learned this the hard way after my first batch turned into sad, waterlogged mush.
  • Don't skimp on oil temperature; cold oil makes greasy eggplant instead of crispy eggplant, and it's the difference between good and unforgettable.
  • Fresh tahini makes all the difference; stale or low-quality tahini will taste bitter or chalky no matter what you do with it.
03 -
  • Make your tahini sauce a bit thinner than you think you need—it will thicken as it cools, and a runny sauce is easier to work with when assembling.
  • If your eggplant is turning out greasy, your oil temperature is too low; invest in a cheap kitchen thermometer and aim for around 350 degrees Fahrenheit.
  • Prep everything before you start frying the eggplant because once you begin, you're committed to eating within minutes while everything is at its best.
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