Lunches
Sabich (Fried Eggplant and Egg Pita)
Ingredients
- 1 large eggplant, sliced into rounds
- 4 pita breads
- 4 hard-boiled eggs, sliced
- 1 tomato, diced
- 1 cucumber, diced
- 3 tbsp tahini sauce
- 2 tbsp amba (pickled mango sauce)
- Vegetable oil, for frying
Method
- Salt the eggplant slices and let sit for 20 minutes to draw out moisture, then pat dry.
- Heat oil in a frying pan and fry the eggplant slices for 3–4 minutes per side until golden and tender; drain on paper towels.
- Combine diced tomato and cucumber to make a simple salad.
- Warm the pita breads and cut open to form a pocket.
- Fill each pita with fried eggplant, sliced egg and the tomato-cucumber salad.
- Drizzle generously with tahini sauce and amba before serving.
Introduction: Brought by Iraqi Jewish immigrants and adapted into a beloved Israeli street lunch, Sabich stuffs pita with fried eggplant, hard-boiled egg, salad and amba pickle, traditionally enjoyed on Saturdays after Sabbath.
Cultural Background: Brought by Iraqi Jewish immigrants and adapted into a beloved Israeli street lunch, Sabich stuffs pita with fried eggplant, hard-boiled egg, salad and amba pickle, traditionally enjoyed on Saturdays after Sabbath.
Tips: Salting the eggplant beforehand removes excess moisture and bitterness, resulting in a better fried texture.
Variations: A version with hummus spread inside the pita first is common in Tel Aviv sabich shops. Naturally vegetarian; a vegan version can omit the egg or substitute a chickpea-based filling.
Storage: Components can be refrigerated separately for up to 2 days; assemble fresh.
Reheating: Reheat fried eggplant briefly in a dry pan; assemble with fresh remaining ingredients.
FAQs:
Q: What is amba?
A: A tangy, spiced pickled mango condiment of Iraqi-Jewish origin, essential to authentic sabich.
Q: Can the eggplant be baked instead of fried?
A: Yes, roast at 220°C (425°F) for about 20 minutes for a lighter version.
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