VegetarianIsraeliMedium

Israeli Sabich Pita with Fried Eggplant, Egg and Tahini Sauce

Enjoy a classic Israeli Sabich Pita filled with crispy fried eggplant, boiled eggs, and rich tahini sauce, prepared in just 40 minutes.

Sabich is a delightful Israeli street food that combines layers of flavor and texture. Crispy eggplant and creamy tahini create a satisfying meal.

Why This Recipe Works

Layered Textures: The contrast between crispy eggplant and creamy tahini creates a delightful mouthfeel.
Balanced Flavors: The tangy tahini and fresh veggies complement the richness of the fried eggplant and eggs.
Quick Preparation: With only 40 minutes needed, this dish is perfect for a flavorful dinner without hours in the kitchen.

Chef's Pro Tip: For extra crunch, ensure the oil is hot enough before frying the eggplant, aiming for a temperature of around 350°F.

2026-09-02

Recipe by MsPinaQ

0(0 reviews)

Prep Time

20 min

Cook Time

20 min

Total Time

40 min

Servings

1
Slice the eggplant into 1/2-inch rounds and sprinkle with salt. Let sit for 15 minutes to draw out moisture.
2
Rinse the salted eggplant slices and pat dry with paper towels. Heat oil in a skillet over medium heat.
3
Fry the eggplant slices in oil until golden and crispy, about 3-4 minutes per side, then drain on paper towels.
4
Boil the eggs in a pot of water for 10 minutes. Once done, cool them in cold water, then peel and slice.
5
In a bowl, mix tahini with lemon juice, salt, and water until smooth. Adjust consistency to your liking.
6
Warm the pita breads in a dry skillet or microwave for a few seconds, then cut them open to create pockets.
7
Stuff each pita with fried eggplant, sliced eggs, diced tomato, cucumber, and onion. Drizzle with tahini sauce.