Ingredients
1 medium Italian eggplant (about 12 to 14 ounces), peeled and cut into 1/4" inch slices
1/2 c. plus 1 teaspoon extra virgin olive oil
Kosher salt
1 tbsp. lemon juice
5 tbsp. tahini
2 tbsp. lemon juice
1 garlic clove, grated
5 tbsp. ice water
2 small Persian cucumbers, diced small
1 medium Roma tomato, cored, seeded, and diced small
1/4 medium red onion, diced small
1/4 c. freshly chopped parsley
1 tsp. lemon juice
1 tsp. extra-virgin olive oil
2 pitas, warmed
2 large hard boiled eggs, sliced
Sliced Israeli pickles
Amba, or preferred hot sauce
Preparation
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.
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!
