Name: Sabich Sandwich
Prep time: 25 min
Cook time: 25 min
Yield: 2
Ingredients: 1 medium Italian eggplant (about 12 to 14 ounces), peeled and cut into 1/4" inch slices -; 1/2 c. plus 1 teaspoon extra virgin olive oil -; Kosher salt -; 1 tbsp. lemon juice -; 5 tbsp. tahini -; 2 tbsp. lemon juice -; 1 garlic clove, grated -; 5 tbsp. ice water -; 2 small Persian cucumbers, diced small -; 1 medium Roma tomato, cored, seeded, and diced small -; 1/4 medium red onion, diced small -; 1/4 c. Freshly Chopped Parsley -; 1 tsp. lemon juice -; 1 tsp. extra-virgin olive oil -; 2 pitas, warmed -; 2 large hard boiled eggs, sliced -; Sliced Israeli pickles -; Amba, or preferred hot sauce -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Sabich Sandwich

1. 1 medium Italian eggplant (about 12 to 14 ounces), peeled and cut into 1/4" inch slices -

2. 1/2 c. plus 1 teaspoon extra virgin olive oil -

3. Kosher salt -

4. 1 tbsp. lemon juice -

5. 5 tbsp. tahini -

6. 2 tbsp. lemon juice -

7. 1 garlic clove, grated -

8. 5 tbsp. ice water -

9. 2 small Persian cucumbers, diced small -

10. 1 medium Roma tomato, cored, seeded, and diced small -

11. 1/4 medium red onion, diced small -

12. 1/4 c. Freshly Chopped Parsley -

13. 1 tsp. lemon juice -

14. 1 tsp. extra-virgin olive oil -

15. 2 pitas, warmed -

16. 2 large hard boiled eggs, sliced -

17. Sliced Israeli pickles -

18. Amba, or preferred hot sauce -

How to cook deliciously - Sabich Sandwich

1. Stage

Spread sliced eggplant into a single layer on a medium baking sheet and pour ½ cup olive oil into a small bowl. Brush the tops generously with olive oil.

2. Stage

Heat a large skillet over medium heat. Working in batches, add eggplant oil side down in a single layer and cook, undisturbed, until charred on the bottom, 3 to 4 minutes. Before flipping, brush tops generously with more olive oil. Flip, and cook until undersides are golden, 3 to 4 minutes more. When cooked, return eggplant to baking sheet and season with salt. Repeat process with remaining eggplant.

3. Stage

In a medium bowl, whisk together lemon juice and remaining 1 tablespoon olive oil. Transfer cooked eggplant to bowl and gently toss to coat.

4. Stage

Make tahini sauce: In a medium bowl, combine tahini, lemon juice, garlic, and ice water, and whisk until smooth. Season to taste with salt.

5. Stage

Make cucumber salad: In a medium bowl, combine all ingredients for cucumber salad and toss to combine. Season with salt.

6. Stage

To serve: cut off the top ⅕ of each pita and spread a thin layer of tahini sauce on the inside of each. Divide the eggplant evenly between the two pitas, then top with sliced eggs, pickles, and a big scoop of the cucumber salad. Drizzle with more tahini sauce and serve with amba and additional sauce on the side.