Street Food
Sabich (Fried Eggplant Pita)
Ingredients
- - 2 large eggplants, sliced into 1 cm (1/2 inch) rounds
- - Salt, for drawing out moisture
- - Vegetable oil, for shallow frying
- - 4 pita breads
- - 4 hard-boiled eggs, sliced
- - 1 quantity Israeli salad (finely diced cucumber, tomato, onion)
- - 4 tbsp amba (pickled mango sauce)
- - 4 tbsp tahini sauce, thinned with water and lemon juice
- - Pickled turnips or cucumbers, to serve
Method
- Salt the eggplant slices generously and let sit in a colander for 20-30 minutes to draw out excess moisture and bitterness. Pat dry thoroughly.
- Heat a generous layer of oil in a large frying pan over medium-high heat. Fry the eggplant slices in batches for 3-4 minutes per side until deeply golden and tender. Drain on paper towels.
- Warm the pita breads.
- Layer each pita with fried eggplant slices, sliced hard-boiled egg, and a generous helping of Israeli salad.
- Drizzle generously with amba and tahini sauce.
- Add pickled turnips or cucumbers on the side, and serve immediately while the eggplant is still warm.
Native Name: Sabich
Dietary Tags: Pareve, Vegetarian, Kosher
Cultural Background: Sabich – a pita stuffed with fried eggplant, hard-boiled egg, Israeli salad, amba (pickled mango sauce) and tahini – was created by Iraqi Jewish immigrants to Israel in the 1930s as a traditional Shabbat breakfast, using ingredients that could sit overnight without cooking. It later became a widely loved Israeli street food, sold from stands across the country.
Tips: Salting and draining the eggplant is essential – skipping this step results in soggy, oil-logged eggplant rather than a firm, golden fry.
Variations: For a lighter version, grill or roast the eggplant slices instead of frying. Some versions add hummus as an additional layer inside the pita.
Storage: Assemble just before eating; components (fried eggplant, boiled eggs, salad) can each be stored separately in the fridge for up to 2 days.
Reheating: Reheat fried eggplant slices in a hot oven at 200C (400F) for 5-6 minutes to re-crisp before assembling.
Nutrition: Approx. 430 kcal, 14 g protein, 22 g fat, 46 g carbohydrate per serving (1 pita).
FAQs:
Q: What is amba and can I substitute it?
A: Amba is a tangy, pickled mango sauce originating in Iraqi Jewish cuisine; if unavailable, a mango chutney thinned with vinegar makes a reasonable substitute.
Q: Why is the eggplant salted before frying?
A: Salting draws out bitter compounds and excess water, helping the eggplant fry up firm and golden rather than soggy.
Q: Is sabich traditionally vegetarian?
A: Yes, it's a fully vegetarian and pareve dish, historically valued because it required no cooking on Shabbat morning itself.