Grilled Eggplant and Egg Sandwich — Sabich
Around 30% fewer calories and significantly lower fat, aubergine grilled rather than deep-fried and light tahini sauce used in place of a heavy dressing, with the authentic smoky aubergine, hard-boiled egg, amba, and fresh herb layers of the classic Israeli street dish.
Israeli
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Hard-boil 4 eggs, cool, peel, slice. Dice 2 tomatoes, 1 cucumber, ½ red onion finely. Whisk tahini sauce: 3 tbsp tahini, 3 tbsp lemon juice, 2 tbsp water, 1 minced garlic clove, salt until smooth. Mix Israeli salad with diced vegetables, 1 tbsp lemon juice, 1 tsp olive oil, salt. Prepare amba sauce.
Grill
Brush 2 large aubergines (1cm slices) lightly with 1 tsp olive oil, season salt and pepper. Grill on high heat or griddle pan 4–5 minutes each side until deeply golden and tender, working in batches as needed.
Toast
Warm 4 wholemeal pitta breads under the grill 1–2 minutes until heated through. Carefully open each into a pocket without tearing.
Build
Layer warm pitta with grilled aubergine slices, hard-boiled egg slices, and Israeli salad, dividing evenly between breads. Drizzle each generously with tahini sauce and amba.
Plate
Scatter fresh flat-leaf parsley and a pinch of sumac over each sabich, then serve immediately while warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.