Sabich Eggplant Sandwich

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A beloved Iraqi-Israeli street food, sabich layers crisp fried eggplant, hard-boiled eggs, fresh Israeli salad, and creamy tahini inside a warm pita. Tangy amba mango pickle and chopped parsley add the signature bright, herbaceous finish that has made it a Tel Aviv staple.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 28 gFat
• 4.5 gSaturated Fat
• 55 gCarbs
• 8 gFiber
• 6 gSugar
• 18 gProtein
• 620 mgSodium
• 610 mgPotassium
• 150 mgCalcium
• 4 mgIron
• 15 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the eggplant and sandwich base

• 1 large eggplant (about 1.5 lb), sliced into 1/2-inch rounds
• 1 tsp kosher salt, plus more to taste
• 1/2 cup sunflower or canola oil, for frying
• 1 tsp ground cumin
• 4 large pita breads
• 4 large eggs, hard-boiled, peeled and sliced lengthwise

For the toppings and sauces

• 1 cup Israeli salad (finely diced cucumber, tomato, and red onion)
• 1/2 cup tahini paste, well stirred
• 3 tbsp fresh lemon juice
• 3 tbsp warm water
• 1/4 cup amba (mango pickle sauce)
• 1/3 cup fresh flat-leaf parsley, chopped
• 1/4 tsp ground sumac (optional)

Directions

1. Sprinkle the eggplant slices generously with kosher salt and let them rest on a tray for 15 minutes to draw out bitterness; pat dry with paper towels.
2. Heat the oil in a large skillet over medium heat until shimmering, then fry the eggplant rounds in batches for 3 to 4 minutes per side until deeply golden; drain on paper towels and sprinkle with cumin and a pinch of salt.
3. Whisk the tahini with lemon juice in a small bowl, slowly streaming in the warm water until the sauce loosens into a smooth, pourable dressing.
4. Warm the pita breads in a dry skillet for about 45 seconds per side or in a 350°F oven for 2 minutes until soft and pliable.
5. Open each pita to form a pocket, then spread a generous tablespoon of tahini sauce along the inside.
6. Layer in the fried eggplant slices, arrange the hard-boiled egg slices alongside, and spoon in the Israeli salad.
7. Drizzle with amba sauce, scatter the chopped parsley over the top, and finish with a light dusting of sumac if using.
8. Serve immediately while warm, with extra tahini and amba on the side for dipping.

Cook’s Notes

• Salting the eggplant before frying removes bitterness and prevents it from soaking up too much oil.
• Warm the pitas right before assembling so they stay soft and steamy inside.
• For a lighter version, roast the eggplant at 425°F for 20 minutes instead of frying.
• If amba is hard to find, substitute with mango chutney thinned with a splash of pickled mango brine.
• Assemble just before serving to keep the pita from getting soggy.

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