Sabich
A classic Israeli sandwich with crispy eggplant, boiled eggs, potatoes, and onion in warm pita. This version is simplified for a quick weeknight dinner.
- Total time
- 35 min
- Servings
- 2
- Calories
- 450
- Protein
- 14g
Ingredients
- 2 large pita bread
- 1 large eggplant
- 2 medium potatoes
- 2 large eggs
- 1 medium onion
- 3 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Place the 2 eggs in a small pot, cover with water, bring to a boil, then simmer for 9 minutes. Drain and cool under cold water, then peel and slice into rounds.
- 2
Peel and slice the 2 potatoes into 1/4 inch rounds. Boil in salted water until fork-tender, about 10 minutes. Drain and set aside.
- 3
Slice the 1 large eggplant into 1/2 inch rounds. Sprinkle with salt and let sit for 10 minutes, then pat dry.
- 4
Heat 2 tablespoons of the olive oil in a large skillet over medium-high. Fry the eggplant slices until golden and soft, about 3 minutes per side. Remove and set aside.
- 5
In the same skillet, add the remaining 1 tablespoon olive oil and the 1 sliced onion. Cook over medium until soft and golden, about 5 minutes.
- 6
Warm the 2 pitas in a dry skillet or toaster. Cut each in half to form pockets.
- 7
Stuff each pita half with eggplant, potatoes, egg slices, and onion. Season with salt and pepper to taste. Serve warm.
Tools you’ll need
- small pot
- large skillet
- colander
- knife
- cutting board
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