Israel’s lesser known, but in no way less delicious, sandwich, Sabich is an earthy combo of eggplant and hard-boiled eggs. Stuffed into a pita with tahini, parsley, amba (tangy pickled mango sauce), and cucumber salad, Sabich is the traditional breakfast of the Iraqi Jewish community.
Like most simple dishes, the WOW factor comes from great ingredients, well-prepared and combined perfectly. READ: don't leave out the amba, tahini, or cucumber salad — the whole shebang is in perfect harmony and sublime.
Try using our Green Carrot-Top Tahini with this recipe.
- Cook Time
- Prep Time
- 1 seedless cucumber, unpeeled and diced small
- 1 small red onion, diced small
- 1 pint grape tomatoes, sliced
- Several tablespoons flat-leaf parsley
- Zest and juice from 1 lemon
- Extra virgin olive oil, such as Colavita extra virgin olive oil
- Kosher salt
- 1 large eggplant, cut into ¼-inch thick rounds
- ⅓ cup tahini or green carrot-top tahini (see recipe link above)
- 1 large garlic clove, grated on a microplane
- 4 hard-boiled eggs, not overcooked (we want a creamy yolk), sliced
- 4 pitas, warmed
- 1 cup finely shredded cabbage
- Garnishes: chopped Israeli pickles for serving, amba for serving
Preheat oven to 375°F. Line a baking sheet with parchment paper.
1. In a small bowl, combine cucumber, onions,, sliced tomatoes, and parsley. Add 1 tablespoon evoo, 1 tablespoon fresh lemon juice, kosher salt, and pepper. Allow to marinate.
2. Place eggplant on lined sheet pan and generously drizzle with evoo, salt, and pepper. Roast, turning the slices after 15 minutes, until browned and slightly crispy on both sides, about 25 minutes total.
3. Combine tahini with grated garlic, salt, lemon zest and juice. Whisk until creamy and lightened in color to pale beige.
4. Toss cabbage with several tablespoons of tahini.
5. Arrange several slices of eggplant in pita. Spoon in some tahini, egg slices, more tahini, cabbage, Israeli salad, amba and pickles. HEAVEN!