My Sabich is warm pita filled with smooth hummus, spicy eggplant, crunchy Israeli salad, and hardboiled egg. It’s topped with a creamy tahini sauce and is great for breakfast, lunch, or dinner.
It already feels like the dog days of summer…you know those drawn out, loooong days where the sun feels like it’ll never go down and give us a much needed break from the sun. I’ve been living in sunscreen and a hat and sunglasses when I go for my sprints with Amelia because the sun is not our skin’s friend!
The past few weeks, with the weather heating up and all, I was sort of struggling to find new things that were interesting and healthy-ish. But luckily as I was griping to Joshua—my favorite brainstorming partner—and he suggested I make a sabich! I’d never had one before but once I did a heavy Googling session, I was totally sold.
What is Sabich?
Sabich is a Iraqi-Israeli sandwich (you can read about their history here—RIP Lucky Peach!) that consists of pan-fried eggplant, hard boiled egg, hummus…all eaten in a pita. It’s typically eaten for breakfast (hence the iced coffee pictured) and it is SO good. It’s totally acceptable to eat this breakfast, lunch or dinner.
How to Make a Sabich:
- Make the eggplant. Pan fry your chopped eggplant until it’s caramelized then add harissa and water to make sure your eggplant stays nice and creamy and doesn’t dry out.
- Make the tahini sauce. just mix everything together and set aside. Super easy!
- Make the Israeli salad. Just chop all the vegetables and toss it together.
- Assemble! Spread a little hummus on a pita then top with the eggplant, hardboiled egg, salad and finish with the tahini sauce.
Tips and Tricks
There are a few different fillings you could use but these are the core ones I love:
- Eggplant. I used to be the largest eggplant hater but now I love it so very much. I really think it was this one dish at Bar Ama that changed my mind. They cook it until almost caramelized in this chipotle type sauce that just is amazing. This one tastes similar because of the harissa. The tahini sauce is so simple and delicious and the Israeli salad is something I could eat all by itself.
- Hummus. This just makes it that much more filling. I made mine, however feel free to just use storebought.
- Hard Boiled Eggs. This might sound weird! But it’s so perfect in these.
- Israeli Salad. It’s a simple combo of cucumbers and tomatoes with herbs but it’s light and refreshing and gives a crunch that’s necessary.
- Tahini Sauce. It’s so easy to throw together it’s a great finish for these.
In the past, I’ve made all of these components and have kept them in the fridge and then when I’m in the mood for a sandwich, boom! it’s already made for me.
- 2 tablespoons olive oil
- 1/2 Italian eggplant, diced
- 1 tablespoon harissa, or more or less depending on your spice level
- Pinch of salt
- 1/2 cup tahini, whisked
- 2 small garlic cloves, minced or pushed through a garlic press
- Juice from 1 lemon
- 2 tablespoons water
- 1/2 teaspoon salt
- 2 small Persian cucumbers
- 1/2 pint cherry tomatoes, diced Or 1 Roma tomato, diced
- 2 tablespoons minced Italian parsley
- 1 teaspoon minced mint leaves
- 1 tablespoon olive oil
- Juice from 1 lemon
Other Accessories + Sabich Assembly:
- Hummus, store-bought or homemade
- 4 Ozery Bakery One Bun Multi Grain, halved
- 2 boiled eggs, sliced and cut in half
To Make the Eggplant:
- In a small sauté pan, set over medium heat, add the olive oil. When hot, add the diced eggplant and pan-fry for about 2 to 3 minutes, until there’s color on all sides. Pour in the harissa paste and add about two tablespoons of water (this create more of a sauce). Toss the eggplant until it’s evenly coated in the harissa and add a few pinches of salt. Turn the heat down to low and cook for an additional 3 to 5 minutes.
To Make the Tahini Sauce:
- Whisk together the tahini, garlic, lemon juice, water and salt. It might give you a bit of trouble at first but keep whisking, it’ll eventually smooth out. Add an additional teaspoon or two of water, if you want it to be a tad bit thinner. Give it a taste and adjust the salt to your liking.
To Make the Israeli Salad:
- In a medium bowl, add all of the ingredients and mix.
To Assemble the Sabich:
- Take one half of an Ozery Bakery bun and add a few teaspoons or hummus. Smooth it out to the sides and then add spoonful of diced eggplant, two pieces of egg, tahini sauce and Israeli salad.
Did you make this? Let me know on Instagram!
Looking for more breakfast ideas? Here are some of my favorites: