Sabich Sandwich

🛒 Ingredients

• Pita bread 80 g · 216 kcal
• Eggplant 200 g · 46 kcal
• Vegetable oil 15 g · 135 kcal
• Hard-boiled eggs 100 g · 155 kcal
• Potato 100 g · 77 kcal
• Tahini paste 20 g · 110 kcal
• Lemon juice 10 g · 2 kcal
• Garlic 5 g · 7 kcal
• Cucumber 40 g · 6 kcal
• Tomato 40 g · 7 kcal
• Fresh parsley 5 g · 2 kcal
• Amba sauce 20 g · 20 kcal

👨‍🍳 Instructions

1. Prepare the tahini sauce: In a small bowl, whisk tahini paste with lemon juice, minced garlic, and 2-3 tablespoons of cold water until smooth and creamy. Season with salt to taste and set aside.
2. Boil eggs and potato: Place eggs in a saucepan, cover with cold water, bring to a boil, then reduce heat and simmer for 8-10 minutes. In a separate pot, boil peeled potato until tender, then drain and slice both the eggs and potato.
3. Fry eggplant: Slice eggplant into ½-inch rounds, season generously with salt, and let sit for 10 minutes to draw out moisture. Pat dry thoroughly, then shallow fry in vegetable oil over medium-high heat until golden brown and tender, flipping once. Drain on paper towels.
4. Prepare Israeli salad: Finely dice cucumber and tomato. Chop fresh parsley. Combine all ingredients in a small bowl.
5. Assemble the sandwich: Warm pita bread slightly, then carefully slit it open along one edge to create a pocket without tearing it completely.
6. Fill the pita: Spoon tahini sauce inside the pita pocket, then generously layer with fried eggplant slices, hard-boiled egg slices, boiled potato slices, and Israeli salad. Drizzle with more tahini and a generous amount of amba sauce. Serve immediately.