Sabich Sandwiches (Pitas With Eggplant, Eggs, Hummus, And Tahini) Recipe Recipe

Name: Sabich Sandwiches (Pitas With Eggplant, Eggs, Hummus, And Tahini) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 plum tomatoes (7 ounces; 200g), cored and diced; Kosher salt; Olive oil or vegetable oil, for frying; 3/4 pound Italian eggplant (about 1 medium eggplant; 350g), sliced into 1/2-inch-thick rounds; 1/2 large seedless cucumber (7 ounces; 200g), diced; 2 tablespoons (30ml) fresh juice from 1 lemon; 1 tablespoon minced flat-leaf parsley; 1/4 cored head cabbage (7 ounces; 200g), thinly shredded; 2 tablespoons (30ml) white wine vinegar; 4 fresh rounds pita bread, warmed and split just enough to form a pocket; 3/4 cup; or store-bought hummus (6 ounces; 170g); 1/2 cup (120ml); or store-bought tahini sauce (note that tahini and tahini sauce are different products); 4; , peeled and sliced; Israeli pickles, for serving (see note); Amba sauce, for serving (see note)

Servings: persons

2 plum tomatoes (7 ounces; 200g), cored and diced
Kosher salt
Olive oil or vegetable oil, for frying
3/4 pound Italian eggplant (about 1 medium eggplant; 350g), sliced into 1/2-inch-thick rounds
1/2 large seedless cucumber (7 ounces; 200g), diced
2 tablespoons (30ml) fresh juice from 1 lemon
1 tablespoon minced flat-leaf parsley
1/4 cored head cabbage (7 ounces; 200g), thinly shredded
2 tablespoons (30ml) white wine vinegar
4 fresh rounds pita bread, warmed and split just enough to form a pocket
3/4 cup
or store-bought hummus (6 ounces; 170g)
1/2 cup (120ml)
or store-bought tahini sauce (note that tahini and tahini sauce are different products)
4
, peeled and sliced
Israeli pickles, for serving (see note)
Amba sauce, for serving (see note)

1
Place tomatoes in a fine-mesh strainer set over a bowl and toss with a generous pinch of salt. Let stand 30 minutes.
2
Meanwhile, heat 1/4 inch oil in a large skillet over medium-high heat until shimmering. Working in batches if necessary, fry eggplant slices, rotating for even browning and turning once halfway through, until golden on both sides and tender throughout, about 5 minutes; lower heat if oil begins to smoke. Transfer eggplant to a paper towel-lined baking sheet and sprinkle with salt.
3
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.
4
In a medium bowl, toss cabbage with vinegar and season with salt.
5
In each pita pocket, smear 3 tablespoons (45ml) of hummus in an even layer. Layer 2 to 3 slices fried eggplant on top of each. Drizzle each with 1 tablespoon (15ml) tahini sauce, then top with sliced eggs, Israeli pickles, and remaining tahini sauce. Spoon some of the Israeli salad into each pita, drizzle with amba, and serve.

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 plum tomatoes (7 ounces; 200g), cored and diced, Kosher salt, Olive oil or vegetable oil, for frying, 3/4 pound Italian eggplant (about 1 medium eggplant; 350g), sliced into 1/2-inch-thick rounds, and more.

Yes, Sabich Sandwiches (Pitas With Eggplant, Eggs, Hummus, And Tahini) Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sabich Sandwiches (Pitas With Eggplant, Eggs, Hummus, And Tahini) Recipe

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