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Sabich Recipe: How To Make Eggplant and Eggs Pita Sandwich

  • EspaƱol
Portions: 4 portions

Calories: 563kcal

Sabich is an eggplant and egg sandwich, made with eggplant, hard-boiled egg, hummus, tahini, and Israeli salad in pita bread, and it is one of the most popular sandwiches in Israel, and is considered its first native dish.

Why I ā¤ļø it • Recipe • Ingredients • Preparation

Sabich eggplant, eggs and pita sandwich.

Sabich sandwich of eggplants and pita bread.

Why I ā¤ļø it

Can you believe this healthy-looking dish is considered street food. Well, it is, but this amazing fried eggplant and cucumber salad with a wonderful combination of flavors and textures is way more wonderful than it looks.

This recipe has instructions to make a more authentic version (go as far as you want), or a simpler version that is still a great lunch dish, a light dinner or even a great snack.

Pita, eggplant and egg sabich recipe

This free recipe contains Amazon affiliate links, and I receive a small commission when you purchase, at no cost to you. Thank you!

Sabich, an eggplant and eggs pita sandwich is a popular Israeli street food, and very flavorful and easy to make. You'll be surprised how flavorful yet healthful it is.

Course: Dinner, Lunch, Snack
Inspiration: Middle-Eastern
Category: hummus pita sandwich, israeli eggplant salad, sabich sandwich recipe
Author: Clara Gonzalez

Prep Time10 mins
Cook Time15 mins
Making haminado eggs5 hrs
Total Time5 hrs 25 mins

Utensils and tools

  • Skillet
  • Paper towel
    Oven
Sabich sandwich with haminado eggs..
Sabich sandwich with haminado eggs..

Ingredients

Huevos haminados (marbled eggs)

  • Dry skin of 5 red onions
  • 1 teaspoon of ground coffee
  • ½ teaspoon of sodium bicarbonate (baking soda)
  • 6 eggs

Fried eggplants

  • 3 medium eggplants, sliced very thinly
  • 3 tablespoons of salt
  • 1 cup of olive oil

Tahini sauce

  • ¼ cup of tahini (sesame paste)
  • ¼ cup of cold water
  • 1 tablespoon lemon juice, (or ½tablespoon of lime juice)
  • ¼ teaspoon of salt
  • 1 clove of garlic, crushed
  • 1 sprigs of flat parsley, chopped

Salat yerakot yisraeli (salad)

  • 2 cups of diced tomato, (about 3 large tomatoes)
  • 1 cup of diced cucumber, (about 2 small cucumbers)
  • 1 small red onion, chopped very small
  • 3 tablespoons of minced flat parsley

To serve

  • 4 pita bread

Preparation

Before starting, please make sure you have all the ingredients and utensils ready.

How to cook haminado eggs

  1. Place the onion skin, coffee, bicarbonate, and eggs in a deep oven-safe bowl. cover with water plus 4 inches [14 cm]. Cover with a tight fitting lid and place in the oven at the minimum temperature it reaches. Cook for 3 hours.
  2. Remove from the liquid, and gently tap against the countertop to crack the eggshells but without peeling. Return to the oven, cover, and cook for another 2 hours. Turn off the heat and leave it in the oven until it reaches room temperature (about another hour).
  3. Remove the eggs from the water (discard water and onion peels), peel, and cut the eggs into quarters. Set them aside.

How to fry the eggplants

  1. Place the eggplants in a deep bowl. Cover with a quart [1 lt] of water and add the salt. Let it rest for an hour.
  2. Remove the eggplants from the water, rinse the salt water and place on paper towels. Press with another paper towel to remove as much water as possible.
  3. Heat the olive oil over medium-high heat in a frying pan. Deep fry the eggplant slices until they turn golden brown.
  4. Let them rest on a paper towel to remove excess oil. Set aside.

How to make tahini sauce

  1. Combine tahini, cold water, lemon juice, salt, garlic and parsley until you have a thick but pourable sauce (you may need to add a bit more water). Set aside.

How to make Salat yerakot yisraeli (salad)

  1. Mix all the tomato, cucumber, onion and parsley and mix to combine. Sprinkle with salt and pepper to taste. Set aside.

How to assemble and serve

  1. Halve the pita bread, and stuff each pita pocket with salad, eggplant, and eggs.
  2. Drizzle with tahini sauce to taste.

Variations

If you want to make a lighter version, you can make with roasted eggplant slices.

If making haminados eggs is just too long, you can simply boil the eggs (10 mins for hard-boiled eggs).

Vegan sabich

For a vegan version, just leave out the eggs.

Top tips

As I mentioned before, there are many, many versions of this dish. The haminado eggs are not as common as plain hard-boiled eggs. I like the look and flavor of the haminado eggs (plus the Spanish connection), but you may go with hard-boiled eggs to save time.

Serving suggestions

A common addition to this is amba sauce (a pickled mango sauce used as a condiment) and skhug or zhug (a spicy green or red pepper sauce), the latter of which I have made and absolutely love.

Sabich pita sandwich with eggplants.
Sabich pita sandwich with eggplants.

Nutritional information

Calories: 563kcal - Carbohydrates: 61g - Protein: 21gFat: 30g - Saturated Fat: 5g - Polyunsaturated Fat: 7g - Monounsaturated Fat: 16g - Trans Fat: 0.03g - Cholesterol: 246mg - Sodium: 5872mg - Potassium: 1339mg - Fiber: 16g - Sugar: 17g - Vitamin A: 884IU - Vitamin C: 26mg - Calcium: 149mg - Iron: 6mg

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FAQs

What is a sabich sandwich?

Sabich is a pita bread sandwich stuffed with Israeli salad, boiled eggs and fried eggplants, then drizzled with a tahini sauce.

Where is sabich from?

Sabich is considered the first Israeli native dish. There are as many theories about the origins of sabich (I have seen it spelled sabih and sabikh too), as there are versions of it, but there's one thing most Israelis seem to agree on: this is probably the first Israeli dish.

History and inspiration

I almost left my trip to Tel-Aviv without tasting this eggplant and eggs pita sandwich. That would have been nothing short of a tragedy. This is the quintessential Israeli dish.

I first tried this dish at The Happiness Joint, where two surfer dude-looking young men have made a name for themselves making and serving Sabich. I have tried here to reproduce theirs as best as I can.

The Happines Joint in Tel Aviv.
Sabich from Tel Aviv.
The Happiness Joint (Tel Aviv) Sabich.

Sure, all the parts seem to have come from elsewhere (The salat yerakot yisraeli [Israeli Vegetable Salad] is from Palestinian and Arab origin. The huevos haminados [Oven Eggs] are of Sephardi [Spanish Jewish] origin, and tahini is used all throughout the Middle East) but it was in Israel where somebody first stuffed all this into pita bread.

Like you would expect, every vendor keeps their recipe behind tight lips, and some of those versions are going to be very difficult to reproduce elsewhere.

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This is just a printer-friendly summary, some useful details are found in the recipe above.

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Sabich Recipe Sandwich Pita Bread and Eggs

Ingredients

Huevos haminados (marbled eggs)

  • Dry skin of 5 red onions
  • 1 teaspoon of ground coffee
  • ½ teaspoon of sodium bicarbonate
  • 6 egg

Fried eggplants

  • 3 eggplant medium, sliced very thinly
  • 3 tablespoons of salt
  • 1 cup of olive oil

Tahini sauce

  • ¼ cup of tahini
  • ¼ cup of cold water
  • 1 tablespoon lemon juice (or ½tablespoon of lime juice)
  • ¼ teaspoon of salt
  • 1 clove of garlic
  • 1 of flat parsley chopped

Salat yerakot yisraeli (salad)

  • 2 cup of diced tomato (about 3 large tomatoes)
  • 1 cup of diced cucumber (about 2 small cucumbers)
  • 1 small red onion chopped very small
  • 3 tablespoons minced flat parsley

To serve

  • 4 pita bread

Instructions

How to cook haminado eggs

  • Place theĀ onion skin,Ā coffee,Ā bicarbonate, andĀ eggsĀ in a deep oven-safe bowl. cover with water plus 4 inches [14 cm]. Cover with a tight fitting lid and place in the oven at the minimum temperature it reaches. Cook for 3 hours.
    Remove from the liquid, and gently tap against the countertop to crack the eggshells but without peeling. Return to the oven, cover, and cook for another 2 hours. Turn off the heat and leave it in the oven until it reaches room temperature (about another hour).
    Remove the eggs from the water (discard water and onion peels), peel, and cut the eggs into quarters. Set them aside.

How to fry eggplants

  • Place theĀ eggplantsĀ in a deep bowl. Cover with a quart [1 lt] of water and add theĀ salt. Let it rest for an hour.
    Remove the eggplants from the water, rinse the salt water and place on paper towels. Press with another paper towel to remove as much water as possible.
    Heat theĀ olive oilĀ over medium-high heat in a frying pan. Deep fry the eggplant slices until they turn golden brown.
    Let them rest on a paper towel to remove excess oil. Set aside.

How to make Tahini sauce

  • CombineĀ tahini,Ā cold water,Ā lemon juice,Ā salt,Ā garlicĀ andĀ parsleyĀ until you have a thick but pourable sauce (you may need to add a bit more water). Set aside.

How to make salat yerakot yisraeli (salad)

  • Mix all theĀ tomato,Ā cucumber,Ā onionĀ andĀ parsleyĀ and mix to combine. Sprinkle withĀ saltĀ andĀ pepperĀ to taste. Set aside.

How to assemble and serve

  • Halve the pita bread, and stuff each pita pocket with salad, eggplant, and eggs.
    Drizzle with tahini sauce to taste.

Nutrition

Calories: 563kcal

Publicado por Tia Clara - Mar 21, 2015

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  1. Kfir

    November 06, 2015 at 4:35 pm

    Sabich is actually an Iraqi Jewish dish...and most Israelis know that šŸ™‚

    Reply
  2. Jennifer

    May 07, 2015 at 1:46 am

    I am bit confused about the marbled eggs part. What do you do with the onion skin and is the coffee in liquid or powder form? thanks

    Reply
    • Tia Clara

      May 08, 2015 at 3:30 pm

      Nothing, they should be discarded and you continue with the eggs as instructed.

      Reply
  3. Ian

    April 16, 2015 at 6:54 pm

    Great pictures! This pita recipe looks lovely and delicious as do the pastries.

    Reply
  4. Jordan

    March 27, 2015 at 3:13 pm

    5 stars
    I love these pictures! I have some spare pita just sitting around... I might just have to try this recipe. It looks lovely!

    Reply

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Hi, I'm TĆ­a Clara! I have been a recipe developer, and recipe writer for 20+ years, and here I share my easy recipes you'll love.

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