The sabich is an Israeli sandwich of Iraqi origin created by Sephardic immigrants in Ramat Gan during the 1960s. It combines fried eggplant, hard-boiled egg and amba in pita as a Sabbath breakfast. Today it is an icon of Telavivi street food that mixes Middle Eastern heritage.
Mediterranean
Israeli eggplant sabich
Israeli eggplant sabich from Israel: traditional step-by-step recipe, with chef tips and clear timings.
- Israel
- Main course
- Vegetarian
- High protein
- High fiber
- medium
25 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 485 kcal
- Protein 18 g
- Fiber 10 g
- Carbohydrates 52 g
- Fat 24 g
- Sodium 780 mg
Story behind the dish
Preparation
Israeli eggplant sabich is a preparation from Israel with medium difficulty. Reserve about 45 minutes in total (25 for mise en place and preparation, 20 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 2 medium eggplants, sliced.
- Have ready: 4 hard-boiled eggs.
- Have ready: 4 pita breads.
- Have ready: 200 g of hummus.
- Have ready: 1 cucumber in sticks.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Salt eggplant slices
Salt eggplant slices, drain and fry until golden; drain on paper. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Cut hard-boiled eggs into slices; heat pita breads
Cut hard-boiled eggs into slices; heat pita breads.
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Open pita and spread generously with hummus
Open pita and spread generously with hummus.
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Fill with fried eggplant
Fill with fried eggplant, egg, cucumber, tomato and cabbage.
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Sprinkle amba and tahini; sprinkle sumac and parsley
Sprinkle amba and tahini; sprinkle sumac and parsley.
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Servir envuelto en papel como street food de Tel Aviv
Servir envuelto en papel como street food de Tel Aviv.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Lighter version reducing oil and salt without losing flavor.
- Version for meal prep, doubling quantities and keeping cold for 3 days.
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