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Sabich Recipe (Eggplant Stuffed Pita)

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.  

  • Duration
  • Cook Time
  • Prep Time
  • 5Servings



  • 5 whole wheat pita breads
  • 1 eggplant
  • 1 tablespoon salt
  • Extra virgin olive oil, for frying, such as Colavita
  • 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

Israeli Salad

  • 2 tomatoes
  • 2 cucumbers
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil, such as Colavita
  • pinch of salt and pepper


  1. Cut the eggplant into half-inch slices. Place the slices on a baking tray.
  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Prepare the Israeli salad, chopped parsley, shredded cabbage, tahini, salt and pepper.

  7. Time to stuff the pita! Add each ingredient twice, and don’t forget the pinch of salt and pepper- it changes everything.