Middle Eastern & North African · Breakfast · Lunch · Dinner
Sabich
סביח (Sabich)
A hearty stuffed pita layered with tender roasted eggplant, sliced hard-boiled egg, a crisp chopped salad and a drizzle of lemony tahini. Roasting the eggplant instead of frying keeps all the smoky, creamy flavour with a fraction of the oil.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
Calories come from: Carbs 47% · Fat 38% · Protein 15%
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Ingredients
For 4 servings- 2 medium600 gEggplant
- 1 1/2 tbsp20 gOlive oil
- 1/2 tspSalt
- 1/2 tspBlack pepper, ground
- 4 large200 gEggs
- 4 cups, discarded after boiling1,000 gWater (for boiling eggs) (optional)
- 4 pitas (6.5 inch)256 gWhole wheat pita breads
- 2 medium240 gTomatoes
- 1 medium200 gCucumber
- 1/4 small30 gRed onion
- 1/2 cup15 gFresh parsley, chopped
- 3 tbsp45 gLemon juice
- 1/4 cup60 gTahini
- 1 cloveGarlic
- 1/4 cup60 gCold water (for tahini sauce)
- 2 medium100 gDill pickles, sliced (optional)
Steps
- 1
Heat the oven to 220 °C / 425 °F and line a baking tray with parchment.
- 2
Slice the eggplants into rounds about 1 cm thick.
- 3
Brush both sides of the eggplant with the olive oil and sprinkle with half the salt and the black pepper.
- 4
Roast the eggplant for 25–30 minutes, flipping halfway, until golden and very soft.
- 5
Meanwhile, bring the 4 cups of water to a boil in a saucepan.
- 6
Lower the eggs gently into the water and simmer for 10 minutes.
- 7
Transfer the eggs to a bowl of cold water to cool, then peel and slice them; discard the cooking water.
- 8
Finely dice the tomatoes, cucumber and red onion and put them in a bowl.
- 9
Add the parsley, 1 tbsp of the lemon juice and a pinch of the remaining salt to the salad and toss.
- 10
Grate the garlic into a small bowl and stir in the tahini and the remaining 2 tbsp lemon juice.
- 11
Whisk in the cold water a little at a time until the tahini sauce is smooth and pourable, then season with the last of the salt.
- 12
Warm the pitas briefly in the oven or a dry pan and cut open a pocket in each.
- 13
Fill each pita with roasted eggplant, sliced egg, salad and pickle slices if using.
- 14
Drizzle tahini sauce inside and over the top, and serve straight away.
Swaps, storage and make-ahead
Swaps
- For a vegan version, leave out the eggs and add a spoonful of rinsed canned chickpeas or extra roasted eggplant to each pita.
- For a gluten-free version, swap the whole wheat pitas for pitas labelled gluten-free, or serve the fillings over a bowl of greens.
- If you can't find tahini, use plain hummus thinned with a little lemon juice and water as the sauce.
- For a softer, milder bite, use white pitas instead of whole wheat and soak the diced red onion in cold water for 10 minutes before adding it.
Storage
Assembled sabich is best eaten fresh, since the pita turns soggy. Refrigerate leftover fillings separately in airtight containers within 2 hours: roasted eggplant and peeled eggs keep 3 to 4 days, tahini sauce up to 4 days, and the chopped salad about 1 day. Reheat the eggplant until steaming hot, or eat it cold, and don't freeze the eggs or salad.
Make ahead
Roast the eggplant, hard-boil the eggs and whisk the tahini sauce up to 3 days ahead, then keep them covered in the fridge. Chop the salad and warm the pitas just before assembling.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenEggsSesame
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (433 g) | Per 100 g | |
|---|---|---|
| Calories | 437 kcal | 101 kcal |
| Protein | 17.8 g | 4.1 g |
| Carbohydrates | 54.4 g | 12.6 g |
| of which sugars | 10.4 g | 2.4 g |
| Fiber | 11.1 g | 2.6 g |
| Fat | 19.4 g | 4.5 g |
| of which saturated | 3.6 g | 0.8 g |
| Sodium | 659 mg | 152 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
