Sabich
A pita sandwich stuffed with fried eggplant and hard-boiled eggs.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Sprinkle the eggplant slices generously with salt on both sides and lay them on paper towels for 15 minutes to draw out moisture and bitterness. Pat them completely dry.
- 2
Heat 1/2 inch of neutral oil in a large skillet over medium-high heat (350°F).
- 3
Fry the eggplant slices in batches for 3-4 minutes per side until they are deeply golden brown and tender. Transfer to a wire rack or paper towels to drain excess oil.
- 4
Carefully warm the pita breads in an oven or on a dry skillet to make them pliable, then slice off the top quarter to open the pocket.
- 5
Smear a generous spoonful of hummus inside one side of the pita pocket and tahini on the other.
- 6
Layer the fried eggplant slices, hard-boiled egg slices, and a scoop of Israeli salad inside. Drizzle generously with more tahini and the tangy amba sauce before serving.
Plan it in Listahan
Add Sabich to your week, check it against your household's allergens, and build the shopping list automatically.