Approved by the 
Yields:
2 serving(s)
Prep Time:
25 mins
Total Time:
35 mins
Jump to recipeThis 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!
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Ingredients
For eggplant:
- 1
medium Italian eggplant (about 12 to 14 ounces), peeled and cut into 1/4" inch slices
- 1/2 cup
plus 1 teaspoon extra virgin olive oil
Kosher salt
- 1 Tbsp.
lemon juice
For tahini sauce:
- 5 Tbsp.
tahini
- 2 Tbsp.
lemon juice
- 1
garlic clove, grated
- 5 Tbsp.
ice water
For cucumber salad:
- 2
small Persian cucumbers, diced small
- 1
medium Roma tomato, cored, seeded, and diced small
- 1/4
medium red onion, diced small
- 1/4 cup
freshly chopped parsley
- 1 tsp.
lemon juice
- 1 tsp.
extra-virgin olive oil
For assembly:
- 2
pitas, warmed
- 2
large hard boiled eggs, sliced
Sliced Israeli pickles
Amba, or preferred hot sauce
Directions
- 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.
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