- Prepare the eggplants
- Get the rest of the ingredients prepped
- Place eggplant, tomatoes and onions in the oven
- Make yogurt dressing and prepare lettuce
- Fry eggs
- Grill bread (optional)
Sabich is an Iraqi-Jewish and Israeli sandwich, consisting of pita stuffed with fried eggplant and hard boiled eggs. This is my version of it!
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- 4 whole wheat pitas
- 4 eggs
- 2 eggplants
- 1 box cherry tomatoes
- 2 purple onions sliced
- 1/2 cup extra virgin olive oil
- 2 tablespoons salt pink Himalayan
- 2 teaspoons zaatar spice blend
- 2 teaspoons sumac powder
- 2 tablespoons garlic powder
- 1 teaspoon turmeric powder
- 4 ounces butter lettuce
- 3 squeezed cut in half, squeezed
- 1/2 cup fresh mint chopped
- 3/4 cup plain yogurt 1 serving size
- Cut the tops off the eggplants and cut them in half. Cut diamonds into the eggplant without cutting the skin, so it stays together. Face side up, sprinkle them with salt (except leave 1/2 teaspoon for salad dressing) and let sit for 20 minutes. (can do this step the day before)
- Preheat oven to 425°F. Prepare a large baking sheet pan with parchment paper. Add the eggplant, tomatoes, onions, olive oil and all the spices. Place the eggplant face side down and bake for 25-30 minutes until golden.
- In a large salad bowl add the yogurt, squeeze the lemon juice, add the mint and ½ teaspoon of salt. Mix well. Add half of the roasted tomatoes and onions (leaving the other half for the sandwiches) and add the lettuce right before serve, mix well.
- Prepare a skillet on high heat. Add 1 tablespoon of olive oil and get hot. Crack 4 eggs in and leave for 3-5 minutes depending on preference of runniness and sprinkle with salt.
- Add an eggplant to each pita and the remaining onions and tomatoes . Place egg inside and eat with salad on the side.
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Leftover tips for tomorrow’s lunch:
- If you have leftover salad, discard the lettuce and save the rest! It will go amazingly in another sandwich for lunch!
- If you have roasted tomatoes and onions leftover, put them in a soup for extra flavor!
- If you have leftover eggplant, put in a container with techina and silan (and leftover fresh mint), squeeze a lemon on top and have it on a rice cake for an afternoon snack!