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Flavorful Israeli Sabich Sandwich Recipe Easy Crispy Fried Eggplant Version

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A vibrant and satisfying Israeli street food sandwich featuring crispy fried eggplant, hard-boiled eggs, fresh vegetables, and creamy tahini sauce, perfect for a quick and flavorful lunch or casual dinner.

Ingredients

Scale
  • 1 large eggplant, sliced into 1/4-inch (6 mm) thick rounds
  • Salt, for sweating the eggplant
  • 1/2 cup (60 g) all-purpose flour or chickpea flour for gluten-free
  • 2 large eggs, beaten
  • 1 cup (100 g) breadcrumbs or panko
  • Vegetable oil (grapeseed or sunflower), for frying
  • 4 hard-boiled eggs, peeled and halved
  • 1 cup (240 ml) cooked chickpeas (canned, rinsed)
  • 2 medium tomatoes, diced
  • 1 small cucumber, diced or thinly sliced
  • 1/2 cup (30 g) fresh parsley, roughly chopped
  • Pickled cucumbers or Israeli pickles, sliced
  • 1/2 cup (120 g) tahini paste
  • Juice of 1 lemon (about 2 tablespoons / 30 ml)
  • 2 garlic cloves, minced
  • 1/4 cup (60 ml) water, or more to thin
  • Salt, to taste
  • Pinch of cumin (optional)
  • 4 large pita pockets
  • Optional: hot sauce or amba (Middle Eastern mango pickle sauce)

Instructions

  1. Slice the eggplant into 1/4-inch (6 mm) rounds. Sprinkle both sides generously with salt and let sit for 20-30 minutes to draw out moisture and reduce bitterness. Rinse and pat dry.
  2. Set up breading stations with flour in one bowl, beaten eggs in another, and breadcrumbs in a third. Season flour and breadcrumbs lightly with salt and pepper if desired.
  3. Dredge each eggplant slice in flour, shake off excess, dip into beaten eggs, then coat with breadcrumbs. Place breaded slices on a plate or wire rack.
  4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat to 350°F (175°C). Test with a breadcrumb to check readiness.
  5. Fry eggplant slices in batches without crowding for 2-3 minutes per side until golden and crispy. Drain on paper towels or wire rack. Keep warm if needed.
  6. Whisk tahini paste, lemon juice, minced garlic, cumin (if using), and salt in a small bowl. Gradually add water until smooth and pourable (about 1/4 to 1/3 cup).
  7. Prepare fillings: peel and halve hard-boiled eggs, dice tomatoes and cucumber, chop parsley, rinse chickpeas.
  8. Warm pita pockets slightly, cut in half, and open pockets. Spread tahini sauce inside, then layer chickpeas, fried eggplant, tomato, cucumber, parsley, pickles, and hard-boiled eggs. Drizzle more tahini or hot sauce if desired.
  9. Serve immediately for best texture and flavor.

Notes

Salt the eggplant properly to remove bitterness and moisture for crispiness. Maintain oil temperature around 350°F (175°C) and fry in batches to avoid sogginess. Drain fried eggplant on a wire rack for best texture. Tahini sauce can thicken; whisk in water before serving. Assemble just before eating to keep pita from getting soggy.

Nutrition

Keywords: sabich, Israeli sandwich, fried eggplant, tahini sauce, Middle Eastern street food, vegetarian sandwich, crispy eggplant, pita sandwich

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