Israeli Sabich Pita Eggplant (Printable Version)

Crispy eggplant and boiled eggs with tahini and Israeli salad stuffed in warm pita bread.

# What You'll Need:

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

# How-To Steps:

01 - Sprinkle eggplant slices evenly with salt and allow to rest for 15 minutes to extract moisture. Pat dry thoroughly with paper towels.
02 - Coat eggplant slices lightly in all-purpose flour. Heat vegetable oil in a large skillet over medium-high heat. Fry eggplant until golden brown on both sides, approximately 2 to 3 minutes per side. Drain on paper towels.
03 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat to a gentle simmer and cook for 9 minutes. Transfer eggs to ice water to cool, then peel and slice.
04 - Combine diced tomatoes, diced cucumber, finely chopped red onion, chopped parsley, lemon juice, olive oil, salt, and pepper in a bowl. Toss gently to combine.
05 - Whisk together tahini paste, water, fresh lemon juice, minced garlic, and salt until smooth. Adjust water quantity to achieve desired sauce consistency.
06 - Heat the pita breads until warm and pliable. Slice open each pita to form a pocket for filling.
07 - Fill each pita pocket with fried eggplant, sliced hard-boiled eggs, Israeli salad, and a drizzle of tahini sauce. Add optional pickled mango sauce (amba), pickles, hot sauce, and garnish with chopped cilantro as desired.
08 - Serve immediately while warm for best flavor and texture.

# Tips for Success:

01 -
  • The crispy eggplant stays tender inside while the tahini keeps everything luxuriously moist, never dry or boring.
  • It comes together faster than you'd think, and feeds four people without making you feel like you've been cooking all day.
  • Naturally vegetarian but so rich and filling that no one misses meat, not even once.
02 -
  • The eggplant must be salted and rested or it will absorb oil like a sponge and taste heavy instead of crispy; this step is not optional.
  • Tahini seizes when you add water too fast—add it drop by drop at first, whisking constantly, and it will transform into a silky sauce that coats everything beautifully.
  • Warm pita matters more than you'd think because it becomes pliable and holds all your fillings without tearing or cracking.
03 -
  • Prep everything before you start frying eggplant so you're not rushed at assembly time when everything needs to be warm and fresh.
  • If amba is impossible to find, a combination of hot sauce and a touch of mango chutney gets surprisingly close to that funky, bright flavor.
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