Sabich Recipe

Directions

1. 1

   Prepare the Eggplant

   Slice the eggplant into 1/2 inch thick rounds. Sprinkle with salt and let sit for 15 minutes to draw out moisture. Rinse and pat dry.

2. 2

   Fry the Eggplant

   Heat olive oil in a frying pan over medium heat. Fry the eggplant slices until golden brown and tender, about 3-4 minutes per side. Drain on paper towels.

3. 3

   Cook the Eggs

   In a pot, bring water to a boil. Carefully add the eggs and boil for 9-12 minutes depending on desired doneness. Remove and place in ice water for 5 minutes. Peel and set aside.

4. 4

   Make the Tahini Egg Salad

   In a bowl, mix tahini, lemon juice, crushed garlic, and salt. Chop the boiled eggs and fold them into the tahini mixture.

5. 5

   Prepare Israeli Salad

   Chop the cucumber, tomato, and parsley. Mix together in a bowl and season with salt and pepper to taste.

6. 6

   Assemble the Sabich

   Warm the pita bread. Open each pita and fill with fried eggplant, tahini egg salad, a drizzle of harissa, a spoonful of mango amba, and a generous portion of Israeli salad.