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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.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Breakfast, Dinner, Lunch
Cuisine: israeli
Keyword: sabich
Servings: 5
Calories: 259kcal
Cost: $10



  • 2 tablespoons olive oil 
  • 1/2 Italian eggplant diced
  • 1 tablespoon harissa or more or less depending on your spice level 
  • Pinch of 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 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.


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