Sabich (Fried Eggplant, Egg & Hummus Pitas with Tahini)

Photo: pablo em · CC BY-SA 2.0 · source

Tel Aviv's favorite sandwich, from Iraqi-Jewish Shabbat breakfast: soft pita stuffed with hummus, silky fried eggplant, sliced egg, chopped salad, pickles and a drizzle of lemony tahini.

Ingredients

• 1 large eggplant
• 4 eggs
• 4 pitas
• ½ cup hummus
• ¼ cup tahini
• 2 Roma tomatoes, diced
• ½ cucumber, diced
• ½ small onion, finely diced
• ½ bunch parsley, chopped
• 1 lemon
• pickles, sliced
• 2 garlic cloves, grated

From your pantry: ½ cup neutral oil, 1 tbsp olive oil, salt.

Instructions

1. Hard-boil the eggs for 10 minutes, cool in ice water, peel and slice.
2. Cut the eggplant into ⅜-inch rounds, salt lightly and let sit 10 minutes, then pat dry. Fry in batches in the neutral oil over medium heat until soft and deep golden, 3 to 4 minutes a side. Drain on paper towels.
3. Toss the tomatoes, cucumber, onion and most of the parsley with the olive oil, half the lemon juice and salt.
4. Whisk the tahini with the garlic, the rest of the lemon juice, a pinch of salt and 3 to 4 tbsp cold water until smooth and pourable.
5. Warm the pitas, open them and spread hummus inside. Layer in eggplant, egg, salad and pickles, then drizzle with tahini sauce.

Tip: Amba, a tangy, fenugreek-spiced mango pickle, is the signature drizzle; look for it in Middle Eastern markets. Or roast the eggplant at 425°F, brushed with oil, for 20 minutes to skip frying.

Nutrition per serving

Good for

Adapted from Tasting Table.

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