Sabich

🛒 Ingredients

• Pita Bread 80 g · 220 kcal
• Eggplant 150 g · 35 kcal
• Vegetable Oil 20 g · 180 kcal
• Eggs 50 g · 75 kcal
• Tahini 20 g · 115 kcal
• Lemon Juice 10 g · 2 kcal
• Garlic 2 g · 3 kcal
• Amba (Mango Pickle) 20 g · 20 kcal
• Cucumber 50 g · 8 kcal
• Tomato 30 g · 5 kcal
• Fresh Parsley 5 g · 2 kcal
• Potato 70 g · 60 kcal

👨‍🍳 Instructions

1. Slice eggplant into 1/2-inch thick rounds and sprinkle generously with salt; let sit for 20-30 minutes to draw out moisture, then pat dry thoroughly.
2. Meanwhile, boil eggs until hard-boiled (about 7-8 minutes), then cool and peel; boil potatoes until fork-tender, then cool and cube them.
3. Prepare Israeli salad by dicing cucumber, tomato, and finely chopping fresh parsley; mix well.
4. Prepare tahini sauce by whisking tahini with lemon juice, minced garlic, and enough cold water to achieve a creamy, pourable consistency; season with salt.
5. Heat vegetable oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden brown and tender, about 3-4 minutes per side; drain on paper towels.
6. To assemble, gently warm a pita bread, then carefully open it to form a pocket. Spread some tahini sauce inside the pita.
7. Layer the fried eggplant, hard-boiled egg quarters, cubed potatoes, and Israeli salad inside the pita. Drizzle generously with more tahini sauce and a dollop of amba.
8. Serve Sabich immediately for the best taste.