Sabich pita eggplant tahini (Printable Version)

Warm pita filled with crispy eggplant, creamy tahini, boiled eggs, and refreshing Israeli salad for a hearty meal.

# Needed Ingredients:

→ Eggplant

01 - 2 medium eggplants, sliced into 1/2-inch rounds
02 - 1 teaspoon salt
03 - 1/2 cup all-purpose flour
04 - 1 cup vegetable oil, for frying

→ Eggs

05 - 4 large eggs

→ Israeli Salad

06 - 2 medium tomatoes, diced
07 - 1 medium cucumber, diced
08 - 1/4 red onion, finely chopped
09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh lemon juice
11 - 1 tablespoon extra-virgin olive oil
12 - Salt and pepper, to taste

→ Tahini Sauce

13 - 1/2 cup tahini paste
14 - 1/4 cup water
15 - 2 tablespoons fresh lemon juice
16 - 1 small garlic clove, minced
17 - Salt, to taste

→ Assembly

18 - 4 large pita breads
19 - 1/2 cup pickled mango sauce (amba), optional
20 - 1/4 cup chopped fresh cilantro, for garnish
21 - 1/4 cup pickles, sliced (optional)
22 - Hot sauce, to taste

# Steps:

01 - Sprinkle eggplant slices with salt and let rest for 15 minutes to release moisture. Pat dry thoroughly with paper towels.
02 - Lightly coat eggplant slices with flour. Heat vegetable oil in a large skillet over medium-high heat. Fry eggplant until golden brown, approximately 2–3 minutes per side. Drain on paper towels.
03 - Place eggs in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 9 minutes. Transfer eggs to ice water to cool, then peel and slice.
04 - Combine diced tomatoes, cucumber, red onion, chopped parsley, lemon juice, olive oil, salt, and pepper in a bowl. Toss well to mix evenly.
05 - Whisk together tahini paste, water, lemon juice, minced garlic, and salt until smooth, adding more water as needed to reach desired consistency.
06 - Heat pita breads until warm. Slice open each pita to form a pocket.
07 - Fill each pita pocket with fried eggplant, sliced eggs, Israeli salad, and a drizzle of tahini sauce. Add amba, pickles, hot sauce, and cilantro garnish as desired.
08 - Serve immediately while warm for optimal taste and texture.

# Expert Advice:

01 -
  • Crispy, golden eggplant that tastes nothing like the mushy versions you might have tried before.
  • It comes together in under an hour and feeds four people without feeling like you've spent the day cooking.
  • Completely vegetarian but satisfying enough that no one misses meat.
  • Each bite is different depending on how you layer things—you're building your own perfect sandwich.
02 -
  • Salting the eggplant ahead of time is non-negotiable—it's the difference between crispy and soggy, and it's where most home cooks stumble.
  • Don't skimp on the tahini sauce; a thin, watery version will make the whole sandwich feel incomplete and unbalanced.
  • Pita that's been sitting at room temperature for hours gets rubbery—warm it right before assembling to keep everything soft.
03 -
  • Use a meat thermometer or just slice one egg open to verify the yolk is cooked through but still creamy—nine minutes is the sweet spot for most stoves.
  • If your tahini sauce breaks and becomes grainy, whisk in a tiny bit more water and it will come back together almost immediately.
  • Keep all your components warm or at room temperature when assembling—a cold pita filled with warm eggplant and cool salad is less harmonious than when they're all roughly the same temperature.
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