Sabich. Falafel’s best friend. It’s healthy, vegetarian (could be made vegan) and delicious!
Sabich is traditionally served for breakfast and is Israel’s answer to breakfast on the go. Usually served in a pita it always includes eggplant and egg. But there are many variations.
You can use a hard boiled egg like we do here or a fried egg. You can add hummus, Israeli salad, tahini, boiled potatoes, cabbage salads, etc.
Many people feel a sabich is not complete without Amba, the pickled mango sauce found at most Israeli food stands. You can order Amba on Amazon.
Don’t skip salting the eggplant it really makes a difference.
Sabich Recipe (Eggplant Stuffed Pita)
Servings
5 Servings
Ingredients
- 5 whole wheat pita breads
- 1 eggplant
- 1 tablespoon salt
- Extra virgin olive oil for frying
- 1 bunch parsley finely chopped
- 3 potatoes peeled and sliced
- ¼ red cabbage shredded
- 3 eggs hard-boiled and sliced
- Salt and pepper
- Tahini
- Amba Pickled Mango Sauce
- Schug spicy chili paste, optional
- Sliced pickles optional
- 2 tomatoes
- 2 cucumbers
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- pinch of salt and pepper
Instructions
- Cut the eggplant into half-inch slices. Place the slices on a baking tray.
- Sprinkle the eggplant with salt on both sides. Wait 20 minutes for the salt to pull the water out of the eggplant and make the eggplant soft. Wipe off the salt and water with a paper towel.
- In the meantime, bring a large pot of water to a boil. Peel and slice the potatoes. Add them to the boiling water, cover and cook for 10 minutes. This is also a good time to prepare the hard boiled eggs.
- Add enough oil to a frying pan to cover the bottom of the pan, and bring to medium-low heat. Add the eggplant and cook on each side for 4-5 minutes. If the flame is too high, the eggplant will burn without cooking on the inside.
- Remove the eggplant from the oil and place on a paper towel-lined tray. Place more paper towels on top and squeeze them down with a spoon to remove the oil from the eggplant.
- Prepare the Israeli salad, chopped parsley, shredded cabbage, tahini, salt and pepper.
- Time to stuff the pita! Add each ingredient twice, and don’t forget the pinch of salt and pepper- it changes everything.
Traditionally a Laffa, although pita is often used, eggplant, hard boiled eggs, salad, amba, parsley, tahini sauce, and hummus. There is NO potato in any recipe I researched. This is a Jaimie twist but not in the original formula.
I made these and they were delicious! Very family friendly as everyone could choose which individual ingredients they wanted. Next time I will cook more eggplant and potatoes as we ran out of those first but still had tons of the other fillings.