Sabich
A beloved Israeli pita sandwich layering fried eggplant, hard-boiled egg, hummus, Israeli salad, and tahini with a bright hit of amba — a satisfying vegetarian street-food favorite.
By Palate Palace Kitchen
About This Recipe
This classic Israeli street-food sandwich brings a vibrant medley of textures and flavors into a convenient, vegetarian-friendly lunch. Sabich is beloved for its satisfying complexity, layering rich, savory components with bright, refreshing elements inside a warm pita pocket. This easy preparation delivers a satisfying contrast in every bite, making it an excellent choice for a quick yet deeply flavorful meal.
The success of this recipe lies in the careful preparation of the eggplant. Salting the eggplant slices beforehand draws out excess moisture, which ensures they fry up beautifully golden and tender in the olive oil rather than turning soggy. This rich, melt-in-your-mouth eggplant pairs perfectly with the creamy hummus, hard-boiled eggs, and a crisp, freshly tossed tomato and cucumber salad.
For the best results, assemble the sandwiches just before serving to keep the pita warm and prevent the fresh salad from making the bread soggy. If you want to prepare parts of this dish in advance, you can fry the eggplant and boil the eggs ahead of time, storing them separately in the refrigerator. Simply warm the eggplant and pita before layering everything together.
To complete the experience, top each sandwich with a generous drizzle of nutty tahini and tangy, spiced amba mango pickle sauce. Serve these hearty, fully stuffed pitas immediately while the components are fresh and the bread is soft, perhaps alongside some extra pickles or a side of crispy fries for a complete street-food experience at home.
Ingredients
- 1 Eggplant, sliced
- 4 Pita breads
- 4 Eggs, hard-boiled
- 1 cup Hummus
- 0.5 cup Tahini sauce
- 2 cups Tomatoes and cucumbers, diced
- 2 tbsp Amba (mango pickle sauce)
- 0.3 cup Parsley, chopped
- 3 tbsp Olive oil
- Salt
Instructions
- 1
Salt the eggplant slices, pat dry, and fry in olive oil until golden and soft on both sides.
10 min
- 2
Toss the diced tomatoes and cucumbers with a little olive oil, parsley, and salt to make a quick Israeli salad.
5 min
- 3
Warm the pitas and open them into pockets.
2 min
- 4
Spread hummus inside each pita, then layer in fried eggplant, sliced egg, and the salad.
4 min
- 5
Drizzle generously with tahini and amba and serve immediately.
2 min
Nutrition Facts
460
kcal
Calories
17
g
Protein
52
g
Carbs
22
g
Fat
9
g
Fiber
640
mg
Sodium
Rate This Recipe
Beverage Pairings
Great pairings balance the weight and flavor of the dish: crisp, high-acid drinks refresh rich or fried food, a touch of sweetness tames spice, and light dishes suit light-bodied drinks. Both alcoholic and non-alcoholic options can shine.
Wine, Beer & Spirits
Dry rosé is remarkably versatile across savory dishes.
Serve well chilled (8–10°C).
Non-Alcoholic
A clean, neutral refresher that suits almost any dish.
Serve cold with a citrus twist.
Light and palate-cleansing — a safe, refreshing choice.
Steep at 75–80°C for 2 minutes.
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