Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.
This hearty vegetarian dish is based on a traditional Iraqi breakfast, and is popular among Iraqi-Israelis. With flavorful seared and marinated eggplant slices, fresh cucumber salad, and creamy tahini sauce, this juicy sandwich gives our beloved NYC-Style Bacon, Egg, & Cheese a run for its money. (Okay, we love you both equally. 😘)
A few of these accoutrements are crucial for a classic sabich, but substitutions are possible.
Israeli Pickles: Made with small, crisp cucumbers, Israeli pickles are more tart than American pickles, and are sometimes slightly spicy. In a pinch, go with dill pickles instead. (Or, if you want to add some heat, try pickled jalapeños!)
Amba: Popular in Iraqi-Jewish and Israeli cuisine, this tangy pickled mango condiment is definitely worth tracking down. If you can't find it, go for mango chutney instead!
Pita: If you feel like going the extra mile, homemade pita will really take this sandwich to the next level. Of course, as Ina would say, store-bought works too! And if you find yourself without pita, sliced bread or even English muffins are A-OK in a pinch.
Made this? Let us know how it went in the comment section below!
- 2 serving(s)
- Prep Time:
- 25 mins
- Total Time:
- 35 mins
medium Italian eggplant (about 12 to 14 ounces), peeled and cut into 1/4" inch slices
- 1/2 c.
plus 1 teaspoon extra virgin olive oil
- 1 tbsp.
For tahini sauce:
- 5 tbsp.
- 2 tbsp.
garlic clove, grated
- 5 tbsp.
For cucumber salad:
small Persian cucumbers, diced small
medium Roma tomato, cored, seeded, and diced small
medium red onion, diced small
- 1/4 c.
freshly chopped parsley
- 1 tsp.
- 1 tsp.
extra-virgin olive oil
large hard boiled eggs, sliced
Sliced Israeli pickles
Amba, or preferred hot sauce
- Step 1Spread sliced eggplant into a single layer on a medium baking sheet and pour ½ cup olive oil into a small bowl. Brush the tops generously with olive oil.
- Step 2Heat a large skillet over medium heat. Working in batches, add eggplant oil side down in a single layer and cook, undisturbed, until charred on the bottom, 3 to 4 minutes. Before flipping, brush tops generously with more olive oil. Flip, and cook until undersides are golden, 3 to 4 minutes more. When cooked, return eggplant to baking sheet and season with salt. Repeat process with remaining eggplant.
- Step 3In a medium bowl, whisk together lemon juice and remaining 1 tablespoon olive oil. Transfer cooked eggplant to bowl and gently toss to coat.
- Step 4Make tahini sauce: In a medium bowl, combine tahini, lemon juice, garlic, and ice water, and whisk until smooth. Season to taste with salt.
- Step 5Make cucumber salad: In a medium bowl, combine all ingredients for cucumber salad and toss to combine. Season with salt.
- Step 6To serve: cut off the top ⅕ of each pita and spread a thin layer of tahini sauce on the inside of each. Divide the eggplant evenly between the two pitas, then top with sliced eggs, pickles, and a big scoop of the cucumber salad. Drizzle with more tahini sauce and serve with amba and additional sauce on the side.