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Easy Flavorful Israeli Sabich Sandwich Recipe with Crispy Eggplant

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A quick and easy Israeli sabich sandwich featuring crispy fried eggplant, hard-boiled eggs, fresh vegetables, and tangy tahini sauce. Perfect for a flavorful and satisfying lunch or dinner.

Ingredients

Scale
  • 1 medium eggplant (about 1 lb / 450 g), sliced into ¼-inch thick rounds
  • Salt (to draw out moisture)
  • Vegetable oil or olive oil for frying (about ½ cup / 120 ml)
  • All-purpose flour or chickpea flour (optional, for extra crispiness)
  • 4 large eggs, hard-boiled, peeled and sliced
  • 4 pita breads (preferably soft and fresh)
  • 1 cup cooked and cooled chickpeas (canned works fine)
  • 1 medium tomato, sliced
  • ½ cucumber, thinly sliced
  • ½ cup fresh parsley, roughly chopped
  • ½ cup fresh cilantro, roughly chopped (optional)
  • Pickled cucumbers or pickled mango (for tang and crunch)
  • ½ cup tahini paste
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • Water to thin the tahini sauce
  • Salt to taste

Instructions

  1. Slice the eggplant into ¼-inch (about 6 mm) thick rounds. Lay them out on a tray and sprinkle both sides generously with salt. Let them sit for about 20 minutes to draw out moisture and reduce bitterness. Rinse off the salt and pat the slices dry thoroughly with paper towels.
  2. In a bowl, whisk together ½ cup tahini paste, juice of 1 lemon, minced garlic, and a pinch of salt. Gradually add water, about 1 tablespoon (15 ml) at a time, whisking until the sauce reaches a smooth, pourable consistency. Set aside.
  3. Heat about ½ cup (120 ml) of vegetable or olive oil in a large skillet over medium-high heat. Lightly dust eggplant slices with flour if using, shaking off the excess. Fry the slices in batches, about 3-4 minutes per side, or until golden brown and crispy. Use tongs to flip gently. Drain on paper towels to remove excess oil.
  4. While the eggplant fries, slice the hard-boiled eggs, tomatoes, cucumbers, and chop herbs. Warm pita breads slightly in a dry pan or oven to make them pliable.
  5. Open each pita and spread a generous drizzle of tahini sauce inside. Layer in chickpeas, a few slices of crispy eggplant, hard-boiled eggs, tomato, cucumber, fresh herbs, and pickled vegetables. Add more tahini or a splash of lemon juice if desired. Fold the pita gently but firmly to hold the fillings.
  6. Serve immediately to enjoy the contrast between crispy eggplant and fresh vegetables. If prepping in advance, keep components separate and assemble just before eating.

Notes

Salting the eggplant before frying is essential to draw out moisture and achieve crispiness. Use medium to medium-high heat to avoid burning the eggplant. Pat dry eggplant slices thoroughly before frying to prevent sogginess. For a lighter version, bake eggplant slices at 425°F (220°C) for about 20 minutes, flipping halfway. Store fried eggplant and fillings separately to avoid sogginess. Tahini sauce keeps well refrigerated for about a week.

Nutrition

Keywords: sabich, Israeli sandwich, eggplant sandwich, tahini sauce, crispy eggplant, Mediterranean sandwich, easy sandwich recipe, vegetarian sandwich

Find it online: https://rowanrecipes.com/easy-flavorful-israeli-sabich-sandwich-recipe-with-crispy-eggplant/