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Delicious Israeli Sabich Pita Recipe Easy Homemade Fried Eggplant and Egg

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A quick and hearty Israeli sabich pita featuring crispy fried eggplant, creamy hard-boiled eggs, fresh salad, and tangy tahini sauce wrapped in warm pita bread. Perfect for casual gatherings and a flavorful street food experience at home.

Ingredients

Scale
  • 2 medium eggplants, sliced into 1/4-inch rounds
  • 1/2 cup all-purpose flour (or chickpea flour for gluten-free option)
  • 1/2 teaspoon salt
  • Vegetable oil for frying (preferably sunflower oil)
  • 4 large eggs (room temperature)
  • 1 large cucumber, diced
  • 2 medium tomatoes, diced
  • 1/2 small red onion, finely chopped (optional)
  • 1/4 cup fresh parsley, chopped
  • Juice of 1 lemon
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup tahini paste
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 2–3 tablespoons cold water
  • Pinch of salt (for tahini sauce)
  • 4 large pita breads, warmed
  • Amba sauce (store-bought or homemade, optional but recommended)
  • Pickled turnips or cucumbers (optional)

Instructions

  1. Place 4 large eggs in a medium saucepan and cover with cold water by about an inch. Bring to a rolling boil over medium-high heat. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 9 minutes. Transfer to an ice bath to cool completely before peeling.
  2. Wash and slice the eggplants into 1/4-inch rounds. Lay them out on a baking sheet and sprinkle both sides lightly with salt. Let sit for 20 minutes to draw out bitterness and moisture.
  3. Rinse the salted eggplant slices under cold water to remove excess salt, then pat dry thoroughly with paper towels.
  4. Pour vegetable oil into a large frying pan to a depth of about 1/2 inch and heat over medium heat until shimmering but not smoking (around 350°F). Mix 1/2 cup flour with 1/2 teaspoon salt in a shallow dish.
  5. Lightly dredge each eggplant slice in the flour mixture, shaking off excess. Fry in batches for 2-3 minutes per side until golden brown and tender. Use tongs or a slotted spoon to flip. Transfer to paper towels to drain and keep warm.
  6. In a medium bowl, combine diced cucumber, tomatoes, red onion (if using), and parsley. Drizzle with lemon juice and sprinkle with salt and pepper. Toss gently and set aside.
  7. In a small bowl, whisk together tahini paste, lemon juice, minced garlic, and a pinch of salt. Slowly add cold water, whisking until smooth and pourable but not too thin.
  8. Wrap pita breads in foil and warm in a 350°F oven for 5-7 minutes or toast quickly on a dry skillet.
  9. Cut each pita in half to create pockets. Spread a spoonful of tahini sauce inside. Layer with fried eggplant slices, sliced hard-boiled egg, salad mix, and drizzle with amba sauce if available. Add pickled vegetables if desired. Serve immediately.

Notes

Salting eggplant before frying reduces bitterness and oil absorption. Use moderate heat (340°F to 360°F) to avoid burning. Add cold water gradually to tahini sauce for smooth texture. Warm pita just before assembling to keep soft. For vegan version, omit eggs and use plant-based tahini sauce. To keep eggplant crispy, drain well on paper towels after frying. Leftover components store separately for up to 2 days. Reheat eggplant in oven to regain crispiness; avoid microwave.

Nutrition

Keywords: Israeli sabich, sabich pita, fried eggplant, tahini sauce, Middle Eastern street food, easy pita recipe, vegetarian sandwich, gluten-free option

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