Israeli Sabich vegetarian meal (Print)

Warm pita pockets loaded with fried eggplant, sliced eggs, tahini sauce, and zesty Israeli salad for a flavorful vegetarian dish.

# Components:

→ 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 sliced pickles, optional
22 - Hot sauce, to taste

# Directions:

01 - Sprinkle eggplant slices with salt and let rest for 15 minutes to expel moisture. Pat dry thoroughly with paper towels.
02 - Lightly coat eggplant slices in flour. Heat vegetable oil in a large skillet over medium-high heat and fry eggplant slices until golden brown, 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 to a simmer and cook for 9 minutes. Cool in ice water, peel, and slice.
04 - Combine diced tomatoes, cucumber, red onion, chopped parsley, lemon juice, olive oil, salt, and pepper in a bowl. Toss to mix well.
05 - Whisk together tahini paste, water, lemon juice, minced garlic, and salt until smooth. Adjust water to achieve desired consistency.
06 - Heat pita breads briefly until warm and pliable. Slice open to form pockets.
07 - Fill each pita pocket with fried eggplant, sliced eggs, Israeli salad, and a drizzle of tahini sauce. Optionally add amba, pickles, hot sauce, and garnish with fresh cilantro.
08 - Serve immediately while warm.

# Expert Advice:

01 -
  • The fried eggplant gets impossibly crispy outside and tender within, a textural surprise that converts eggplant skeptics.
  • It's endlessly customizable—your hot sauce, your pickles, your mood—so it never feels like the same meal twice.
  • You can prep most components ahead, making it perfect for feeding a crowd without last-minute stress.
02 -
  • If you skip salting the eggplant, you'll end up with oily, bitter slices that no crispy exterior can save—this step is non-negotiable.
  • Tahini and water don't always play nicely; add water slowly and keep whisking or you'll end up with something that separates and looks broken, even though it usually can be salvaged with more whisking and patience.
  • Your salad will make the pita soggy if it sits more than a few minutes, so assemble just before eating.
03 -
  • Make your tahini sauce thinner than you think you need it—it thickens slightly as it sits and cools, and you want it to drizzle, not plop.
  • If your eggplant starts absorbing oil instead of crisping, your pan isn't hot enough; wait for it to really shimmer, and work in batches so you don't crowd the skillet and lower the temperature.
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