ph. PantryHop

Middle Eastern · PANTRYHOP RECIPE

Sabich Sandwich

25 minutes · 4 servings · vegetarian

A familiar Israeli sandwich with roasted eggplant, egg, and tahini.

Ingredients

Check you have the quantities below.

  • 1 large eggplant, sliced into rounds
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 4 hard-boiled eggs, peeled and sliced
  • 4 pita bread
  • 1/2 cup tahini
  • 2 tbsp lemon juice
  • 1 tomato, diced
  • 1 cucumber, diced
  • 1/2 cup pickles, sliced

Let’s make it

  1. Heat the oven to 425 F/220 C. Toss eggplant with 2 tbsp oil, 1/2 tsp salt, and pepper.
  2. Roast on a sheet pan for 15 to 18 minutes, turning once, until tender and browned.
  3. Mix tahini with lemon juice, 1/4 tsp salt, and enough water to make a spoonable sauce.
  4. Stuff pita with eggplant, eggs, tomato, cucumber, pickles, and tahini sauce.

Cut the sandwich into small wedges so it is easier for kids to hold.

Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.

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