Sabich Recipe
My sabich is warm pita filled with creamy 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.
Servings: 5
Cost: $10
Ingredients
Eggplant:
- 2 tablespoons olive oil
- 1/2 Italian eggplant diced
- 1 tablespoon harissa or more or less depending on your spice level
- Pinch of kosher salt
Tahini Sauce:
- 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
Israeli Salad:
- 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
- Salt
Other Accessories + Sabich Assembly:
- Hummus store-bought or homemade
- 4 pita halved
- 2 boiled eggs sliced and cut in half
Instructions
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 a pita 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.
Notes
Tips and Tricks:
Prep all of the components separately for easy assembly. You keep them in the fridge for easy assembly.
Equipment:
Chef's Knife | Cutting Board | Stainless Steel Bowls | Kitchen Towels |
Nutrition
Serving: 2g | Calories: 259kcal | Carbohydrates: 8g | Protein: 7g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 75mg | Sodium: 312mg | Potassium: 250mg | Fiber: 2g | Sugar: 2g | Vitamin A: 372IU | Vitamin C: 12mg | Calcium: 49mg | Iron: 2mg