Sabich Fried Eggplant Pita (Printable Version)

Warm pita filled with fried eggplant, tahini sauce, hard-cooked eggs, and fresh Israeli salad flavors.

# What You’ll Need:

→ 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

# Method:

01 - Sprinkle eggplant slices with salt and let rest for 15 minutes to draw out moisture. Pat dry with paper towels.
02 - Lightly coat eggplant slices in all-purpose flour. Heat vegetable oil in a large skillet over medium-high heat. Fry eggplant until golden brown on both sides, about 2 to 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. Cool in ice water, peel, and slice.
04 - Combine diced tomatoes, cucumber, red onion, chopped parsley, lemon juice, olive oil, salt, and pepper in a bowl. Toss to mix thoroughly.
05 - Whisk tahini paste with water, lemon juice, minced garlic, and salt until smooth. Adjust water to achieve 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 hard-boiled eggs, Israeli salad, and a drizzle of tahini sauce. Add pickled mango sauce, pickles, hot sauce, and fresh cilantro as desired.
08 - Serve immediately while warm for optimal flavor and texture.

# Expert Hints:

01 -
  • It's vegetarian, filling, and feels indulgent without any meat required.
  • The contrast of textures—crispy eggplant, creamy tahini, crunchy salad—keeps every bite interesting.
  • Once you've fried the eggplant, it comes together in minutes, making it perfect for weeknight dinners.
02 -
  • Don't skip salting the eggplant—it's the difference between tender slices and waterlogged disappointment, and I learned this the hard way.
  • Your tahini sauce will tighten up as it cools, so whisk it slightly thinner than you think you want it, and always add water gradually rather than drowning it all at once.
  • If your fried eggplant starts absorbing oil and turning greasy instead of crispy, your oil temperature has dropped—raise the heat and let it recover before the next batch.
03 -
  • Toast your pita lightly before serving—even a few seconds over a flame or in a dry pan wakes up the flavor and makes it less likely to tear when you stuff it.
  • Make your tahini sauce with a touch more lemon juice than you think you need; it brightens everything and prevents the sandwich from tasting heavy despite all the fried richness.
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