Sabich: Israeli Eggplant Sandwich
A crispy-outside, creamy-inside roasted eggplant sandwich topped with tahini sauce, hard-boiled eggs, and fresh tomato. Ready in under 30 minutes, this vegetarian Israeli classic is satisfying and bright.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 1 large (about 1.5 lbs) eggplant
- 3 tablespoons olive oil
- 2 large eggs
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 medium tomato
- 2 rounds pita bread
Instructions
- 1
Set the oven to 425°F and wait for the indicator light or beep, about 10 minutes.
- 2
Place the eggplant on a cutting board. Using a sharp knife, slice it lengthwise (from stem to tip) into 1/2-inch-thick planks, like slicing bread loaves.
- 3
Brush both sides of each eggplant slice with olive oil until evenly coated and glistening.
- 4
Arrange the oiled eggplant slices in a single layer on a sheet pan, laying them flat without overlapping.
- 5
Sprinkle salt and pepper evenly over both sides of the eggplant slices.
- 6
Slide the sheet pan into the oven and roast until the eggplant is golden brown and very tender when pierced with a fork, about 15 minutes.
- 7
While the eggplant roasts, place the 2 eggs in a small pot, cover with cold water by 1 inch, and set the pot on high heat.
- 8
Once the water boils vigorously, remove the pot from heat, cover it with a lid, and let the eggs sit for 10 minutes.
- 9
Transfer the eggs to a bowl of ice water using a slotted spoon and let them cool for 2 minutes until they are cool enough to touch.
- 10
Tap each cooled egg gently all over on the counter to crack the shell, then gently peel under cool running water from the wider end down.
- 11
Slice each peeled egg lengthwise into thin halves, setting them on a small plate.
- 12
In a small bowl, whisk together the tahini and lemon juice with 2 tablespoons of water until smooth and pourable, like thin Greek yogurt.
- 13
Slice the tomato crosswise into thin rounds, about 1/4 inch thick.
- 14
Remove the roasted eggplant from the oven and let it cool for 1 minute so it is cool enough to handle.
- 15
Warm the pita bread directly over a gas flame for 5 seconds per side, rotating it with tongs until it is lightly toasted, or wrap it in a damp paper towel and microwave for 15 seconds.
- 16
Cut each warmed pita in half horizontally to create a pocket, being careful not to tear the bread.
- 17
Drizzle 1 tablespoon of tahini sauce inside the bottom pocket of the first pita half.
- 18
Layer 2 to 3 roasted eggplant slices into the pita pocket, stacking them gently inside.
- 19
Slide 1 egg half (two halves total per sandwich) into the pocket alongside the eggplant.
- 20
Tuck 2 to 3 tomato slices into the pocket, arranging them so they nestle among the other fillings.
- 21
Drizzle the remaining tahini sauce over the top of the fillings inside the pita.
- 22
Repeat steps 17–21 with the second pita half and remaining ingredients.
- 23
Place each pita on a plate and serve immediately while the eggplant is still warm.
Tools you’ll need
- sharp chef's knife
- cutting board
- sheet pan (18 x 13 inch)
- pastry brush
- small pot
- slotted spoon
- bowl (for ice water)
- small mixing bowl
- whisk
- tongs
- plate
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