Name: Homemade Sabich
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Vegetable oil, for frying -; 1 medium Globe eggplant or 2 medium Italian eggplants, cut into 1/2-inch rounds -; Sea salt, for the fried eggplants -; 1 plum tomato, diced -; 1/2 English cucumber, diced -; 2 tablespoons chopped flat leaf parsley -; 2 tablespoons fresh lemon juice -; 1/4 teaspoon sea salt -; 1/4 teaspoon freshly ground black pepper -; 1/4 cup tahini -; 1 clove garlic, minced -; 2 tablespoons fresh lemon juice -; 1/4 teaspoon sea salt -; pinch of ground cumin -; Pinch of freshly ground black pepper -; 3 tablespoons water, plus more as needed -; 4 pita rounds, approximately 8-inches wide -; 1/4 cup store-bought or homemade hummus -; 4 medium eggs, hard-boiled and peeled -; 1/4 cup store-bought or homemade sliced pickles -; Amba sauce, for serving (optional) -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Homemade Sabich

1. Vegetable oil, for frying -

2. 1 medium Globe eggplant or 2 medium Italian eggplants, cut into 1/2-inch rounds -

3. Sea salt, for the fried eggplants -

4. 1 plum tomato, diced -

5. 1/2 English cucumber, diced -

6. 2 tablespoons chopped flat leaf parsley -

7. 2 tablespoons fresh lemon juice -

8. 1/4 teaspoon sea salt -

9. 1/4 teaspoon freshly ground black pepper -

10. 1/4 cup tahini -

11. 1 clove garlic, minced -

12. 2 tablespoons fresh lemon juice -

13. 1/4 teaspoon sea salt -

14. pinch of ground cumin -

15. Pinch of freshly ground black pepper -

16. 3 tablespoons water, plus more as needed -

17. 4 pita rounds, approximately 8-inches wide -

18. 1/4 cup store-bought or homemade hummus -

19. 4 medium eggs, hard-boiled and peeled -

20. 1/4 cup store-bought or homemade sliced pickles -

21. Amba sauce, for serving (optional) -

How to cook deliciously - Homemade Sabich

1. Stage

Fry the eggplants: Line a baking sheet with paper towels and set it aside. Fill a large skillet with oil until it comes 1/4 inch up the sides. Set it over medium heat and heat to 375°F. Working in batches, fry the eggplant slices until tender in the center and golden brown on both sides, 6 to 8 minutes total, flipping them once halfway through. Make sure the oil comes up to 375°F before frying the next batch. You may need to add more oil too. Transfer the fried eggplants onto the prepared baking sheet and sprinkle them with sea salt. Set aside.

2. Stage

Make the Israeli salad: In a medium bowl, mix together the tomatoes, cucumbers, parsley, lemon juice, salt, and black pepper. Set aside.

3. Stage

Make the tahini sauce: In a small bowl or liquid measuring cup, whisk together the tahini, garlic, lemon juice, salt, cumin, and black pepper. Whisk in water, 1 tablespoon at a time, until the sauce is smooth and runny. Set aside.

4. Stage

Assemble the sabich: In the center of a pita, spread 1 tablespoon hummus. Top with 2 to 3 pieces of fried eggplant, 1 egg sliced lengthwise or crosswise, 3 to 4 tablespoons Israeli salad, and a few pickles. Drizzle in the tahini sauce and amba, if using. Assemble the remaining sabich the same way. Fold the pita in half and enjoy. This sandwich is meant to be messy! Have leftovers or want to make extras? Refrigerate each component in separate containers for up to 4 days. They make for easy meals throughout the week. Did you love the recipe? Leave us stars below!