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Crispy Israeli Sabich Pita Recipe Easy Homemade Fried Eggplant Tahini

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A quick and easy Israeli sabich pita filled with crispy fried eggplant, hard-boiled eggs, fresh vegetables, and creamy tahini sauce. This flavorful sandwich offers a perfect balance of textures and tastes, ideal for lunch or dinner.

Ingredients

Scale
  • 1 medium eggplant, sliced into 1/4-inch thick rounds
  • Salt, for sweating eggplant
  • 1/2 cup olive oil (extra virgin preferred) for frying
  • 4 large eggs, hard-boiled and peeled
  • 4 large pita pockets
  • 1/2 cucumber, thinly sliced
  • 2 medium tomatoes, diced
  • 2 tablespoons fresh parsley, chopped
  • Pickled mango or amba sauce (optional)
  • 1/2 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • About 1/4 cup water, to thin tahini sauce
  • Salt, to taste
  • Ground black pepper, to season

Instructions

  1. Slice the eggplant into 1/4-inch rounds. Lay them on a tray, sprinkle generously with salt, and let sit for 30 minutes to draw out bitterness and moisture. Rinse under cold water and pat dry thoroughly with paper towels.
  2. Place 4 large eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce heat and simmer for 9 minutes. Transfer eggs to an ice bath to cool, then peel and slice into halves or quarters.
  3. In a bowl, whisk together 1/2 cup tahini, 2 tablespoons lemon juice, minced garlic, and salt. Add water gradually, about 1 tablespoon at a time, until the sauce is smooth and pourable but not runny. Set aside.
  4. Heat 1/2 cup olive oil in a large skillet over medium heat. Add eggplant slices in a single layer (do not overcrowd). Fry for about 3 minutes per side until golden and crispy. Transfer to paper towels to drain excess oil.
  5. Toast the pita bread lightly on a dry skillet or in the oven at 350°F for 5 minutes until crisp but still flexible.
  6. Cut the pita in half to form pockets. Spread a spoonful of tahini sauce inside each pocket, then layer fried eggplant slices, hard-boiled eggs, sliced cucumber, diced tomatoes, chopped parsley, and a drizzle of tahini. Add pickled mango or amba sauce if using, and season with ground black pepper.
  7. Gently press the stuffed pita to meld the flavors and serve immediately for the best crispy contrast.

Notes

Salting the eggplant before frying removes bitterness and moisture, ensuring a crispy texture. Avoid overcrowding the pan when frying to maintain oil temperature. Tahini sauce can be thinned with water if it thickens. For a lighter option, roast or air-fry the eggplant slices. Toast pita just before stuffing to keep it crispy.

Nutrition

Keywords: sabich, pita, fried eggplant, tahini, Israeli sandwich, easy recipe, vegetarian, quick meal

Find it online: https://blairrecipes.com/crispy-israeli-sabich-pita-recipe-easy-homemade-fried-eggplant-tahini/