Sabich (Israeli Eggplant & Potato Pita Sandwich)

Ingredients

Contains gluten, egg, sesame. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Bring a medium pot of water to a rolling boil. Gently lower the 4 eggs into the water and simmer, uncovered, for 10 minutes for hard‑boiled yolks.

   Start the eggs first — they cook while you prep the rest.

   10 min
2. 2

   While the eggs come to a boil, peel and cut the potatoes into 1/4-inch sticks; pat them dry with paper towel.

3. 3

   Heat a large skillet over medium-high and add about 3 tablespoons of the oil. When hot, add the potatoes in a single layer, season with 1/2 tsp salt and the cumin, and fry, turning occasionally, until golden and crisp, about 10 minutes.

   Work in a single layer so the potatoes crisp; if your skillet is small, fry in two batches.

   10 min
4. 4

   Use a slotted spoon to transfer the potatoes to a paper towel-lined plate to drain and keep warm.

5. 5

   Slice the eggplants into 1/4-inch rounds (or lengthwise into 1/4-inch slabs for easier stacking).

6. 6

   Wipe the skillet clean, return to medium-high heat and add the remaining oil. Fry the eggplant slices in batches until deeply golden and tender, about 3–4 minutes per side (8–10 minutes total per batch). Transfer to a plate lined with paper towel and sprinkle lightly with salt.

   Don't overcrowd the pan; a hot pan gives a good caramelized crust.

   10 min
7. 7

   While the eggplant cooks, make the tahini sauce: whisk the tahini, lemon juice, minced garlic and 4 tbsp water together until smooth; add more water by teaspoonfuls until pourable. Season with a pinch of salt.

   If the tahini seizes, keep whisking and add water a little at a time — it will loosen up.

8. 8

   When the eggs are done, transfer them to a bowl of cold water to stop cooking; once cool enough to handle, peel and halve each egg.

9. 9

   Dice the tomatoes and cucumber, thinly slice the red onion and chop the parsley; mix together in a small bowl and season with a pinch of salt and pepper.

10. 10

    Warm the pitas briefly: split and toast face-down in a dry skillet over medium for 1–2 minutes per side until pliable and slightly charred.

    2 min
11. 11

    Assemble each pita: open a pocket, spread about 2–3 tablespoons tahini inside, layer 3–4 fried eggplant slices, a handful of fried potatoes, two egg halves, a spoonful of the chopped salad and pickles. Drizzle with extra tahini and 1 tablespoon amba if using. Finish with a grind of black pepper.

    Serve immediately while eggplant and potatoes are still warm.