Sabich Recipe

Team Foodhall

Israeli Eggplant and Egg Sandwich made in Pita

Preparation Time – 20mins
Cooking Time – 35-40mins
Serves 4


130gm eggplant, sliced into 1/2-inch-thick rounds
Olive oil or vegetable oil, for frying
4 fresh rounds pita bread, warmed and split
200gm garlic hummus
120gm tahini sauce
hard-boiled eggs, peeled and sliced

Israeli Pickle

200gm plum tomatoes, cored and diced
200gm seedless cucumber, diced
2 tablespoons fresh lemon juice 
1 tablespoon minced flat-leaf parsley

Israeli Salad

200g cabbage, thinly shredded
2 tablespoons white wine vinegar

Tahini Sauce

4 cloves garlic, minced
1/4 cup lemon juice
1/2 cup tahini
1/2 teaspoon salt
Pinch of ground cumin
2 tablespoons Hung curd
Handful of flat leaf parsley, chopped


  1. Place tomatoes in a fine-mesh strainer and toss with a generous pinch of salt. Let stand 30 minutes.
  2. Transfer tomatoes to a medium bowl and discard drained liquid. Add cucumber, lemon juice, and parsley to tomatoes. Season Israeli salad with salt to taste and mix well.
  3. Toss the shredded cabbage with vinegar and season with salt and keep aside.
  4. To make the Tahini Sauce – Add the tahini, curd, garlic, lemon juice, salt and cumin to the bowl. Whisk until the mixture is thoroughly blended. Can add little water while whisking until smooth and creamy.
  5. Heat oil in a skillet and fry eggplant slices, evenly browning and turning until golden on both sides and tender. Transfer eggplant to a paper towel and sprinkle with salt.
  6. In each pita pocket, smear 2 tablespoons of hummus in an even layer. Layer 4-5 slices fried eggplant on top of each. Drizzle each with 1 tablespoon tahini sauce, then top with sliced eggs, spoonful of Israeli salad and pickle, and remaining tahini sauce into each pita and serve.

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