Israeli Sabich

Ingredients

• 2 pita breads
• 1 aubergine, sliced
• 2 hard-boiled eggs, sliced
• 1 cucumber, diced
• 2 tomatoes, diced
• 1 small red onion, chopped
• Big handful parsley
• For tahini sauce: 3 tbsp tahini, 1 garlic clove, juice of 1 lemon, water
• Amba (mango pickle, optional)
• Oil for frying
• Salt

Instructions

1. Salt aubergine slices, rest 15 minutes, pat dry.
2. Fry in oil until deep golden; drain on paper.
3. Mix cucumber, tomato, onion and parsley with salt and lemon.
4. Whisk tahini with garlic, lemon and water to a smooth pourable sauce.
5. Open the pitas; fill with aubergine, egg slices, salad, tahini and a drizzle of amba.

Serving suggestions

• Wrap and eat immediately.

Storage & reheating

Best fresh; aubergine keeps a day.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions