Sabich Sandwiches (Pitas With Eggplant, Eggs, Hummus, and Tahini) Recipe | Recipe Cart

Name: Sabich Sandwiches (Pitas With Eggplant, Eggs, Hummus, and Tahini) Recipe | Recipe Cart
Total time: 40 min
Ingredients: 2 plum tomatoes (7 ounces; 200g), cored and diced; Kosher salt; Olive oil or vegetable oil, for frying; 3/4 pound Italian eggplant (about 1 medium eggplant; 350g), sliced into 1/2-inch-thick rounds; 1/2 large seedless cucumber (7 ounces; 200g), diced; 2 tablespoons (30ml) fresh juice from 1 lemon; 1 tablespoon minced flat-leaf parsley; 1/4 cored head cabbage (7 ounces; 200g), thinly shredded; 2 tablespoons (30ml) white wine vinegar; 4 fresh rounds pita bread, warmed and split just enough to form a pocket; 3/4 cup homemade or store-bought hummus (6 ounces; 170g); 1/2 cup (120ml) homemade or store-bought tahini sauce (note that tahini and tahini sauce are different products); 4 hard-boiled eggs, peeled and sliced; Israeli pickles, for serving (see note); Amba sauce, for serving (see note)

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Falafel may get all the attention, but the sabich, another popular Tel Aviv snack food, has won my heart. Filled with moist slices of fried eggplant, hard-boile

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Ingredients

2 plum tomatoes (7 ounces; 200g), cored and diced
Kosher salt
Olive oil or vegetable oil, for frying
3/4 pound Italian eggplant (about 1 medium eggplant; 350g), sliced into 1/2-inch-thick rounds
1/2 large seedless cucumber (7 ounces; 200g), diced
2 tablespoons (30ml) fresh juice from 1 lemon
1 tablespoon minced flat-leaf parsley
1/4 cored head cabbage (7 ounces; 200g), thinly shredded
2 tablespoons (30ml) white wine vinegar
4 fresh rounds pita bread, warmed and split just enough to form a pocket
3/4 cup homemade or store-bought hummus (6 ounces; 170g)
1/2 cup (120ml) homemade or store-bought tahini sauce (note that tahini and tahini sauce are different products)
4 hard-boiled eggs, peeled and sliced
Israeli pickles, for serving (see note)
Amba sauce, for serving (see note)