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Israeli Sabich Sandwich Recipe Easy Homemade Crispy Eggplant Tahini

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A flavorful Israeli street food sandwich featuring crispy fried eggplant, creamy tahini sauce, hard-boiled eggs, and fresh and pickled vegetables inside pita or laffa bread. This recipe is quick, easy, and perfect for a satisfying vegetarian meal.

Ingredients

Scale
  • 1 large eggplant, sliced into 1/2 inch (1.3 cm) rounds
  • Salt (for sweating the eggplant to remove bitterness)
  • 1 cup (120 g) all-purpose flour or chickpea flour (for gluten-free option)
  • 1 teaspoon ground cumin
  • Vegetable oil, for frying (sunflower or canola oil preferred)
  • 1/2 cup (125 g) tahini paste
  • 3 tablespoons fresh lemon juice
  • 2 garlic cloves, minced
  • Water to thin tahini sauce (about 1/4 cup or 60 ml)
  • Salt, to taste
  • 4 large eggs, hard-boiled and peeled
  • 2 pita breads or laffa flatbreads
  • 1 cup (150 g) chopped fresh parsley
  • 1 cup (150 g) diced cucumbers
  • 1 cup (150 g) diced tomatoes
  • 1/2 cup (100 g) pickled cucumbers or pickled mango (amba sauce)
  • Optional: 2 tablespoons amba sauce

Instructions

  1. Lay the sliced eggplant on a large tray or cutting board and sprinkle generously with salt. Let it sit for 20-30 minutes to draw out bitterness and moisture. Rinse under cold water and pat dry with paper towels.
  2. In a bowl, mix the flour with ground cumin and a pinch of salt. Add about 1/2 cup (120 ml) water to make a smooth but thick batter.
  3. Pour about 1/2 inch of vegetable oil into a frying pan and heat over medium-high heat until a small bit of batter sizzles and rises immediately.
  4. Dip each eggplant slice into the batter, letting excess drip off, then fry in hot oil for 3-4 minutes per side until golden and crispy. Fry in batches and drain on paper towels.
  5. Place eggs in a saucepan, cover with cold water, bring to a boil, then simmer for 9 minutes. Transfer to ice water, peel, and slice.
  6. Whisk together tahini paste, lemon juice, minced garlic, and salt. Gradually add water until sauce is smooth and pourable. Adjust seasoning as needed.
  7. Dice cucumbers and tomatoes, chop parsley, and slice pickles or prepare amba sauce.
  8. Warm pita or laffa bread slightly. Spread tahini sauce inside, layer with crispy eggplant, boiled eggs, fresh veggies, pickles, and drizzle with amba sauce if using. Fold or wrap snugly.
  9. Serve immediately for best texture contrast.

Notes

Salting the eggplant removes bitterness and moisture to prevent sogginess. Maintain oil temperature around 350°F (175°C) for best frying results. Fry in batches to avoid overcrowding. If tahini sauce thickens, add a little water before serving. Boil eggs while eggplant sweats to save time.

Nutrition

Keywords: Israeli Sabich sandwich, crispy eggplant, tahini sauce, street food, vegetarian sandwich, Middle Eastern sandwich, amba sauce, pita sandwich

Find it online: https://elaraeats.com/israeli-sabich-sandwich-recipe-easy-homemade-crispy-eggplant-tahini/