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Israel’s lesser known, but in no way less delicious, sandwich, Sabich is an earthy combo of eggplant and hard-boiled eggs.

Provided by Jamie Geller

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4


1 seedless cucumber, unpeeled and diced small

1 small red onion, diced small

1 pint grape tomatoes, sliced

Several tablespoons flat-leaf parsleyZest and juice from 1 lemon

Extra virgin olive oil, such as Colavita extra virgin olive oil

Kosher salt

1 large eggplant, cut into ¼-inch thick rounds

cup tahini

1 large garlic clove, grated on a microplane4 hard-boiled eggs, not overcooked (we want a creamy yolk), sliced

4 pitas, warmed

1 cup finely shredded cabbage

Garnishes: chopped Israeli pickles for serving, amba for serving


Preheat oven to 375°F. Line a baking sheet with parchment paper.

1. In a small bowl, combine cucumber, onions,, sliced tomatoes, and parsley. Add 1 tablespoon evoo, 1 tablespoon fresh lemon juice, kosher salt, and pepper. Allow to marinate.

2. Place eggplant on lined sheet pan and generously drizzle with evoo, salt, and pepper. Roast, turning the slices after 15 minutes, until browned and slightly crispy on both sides, about 25 minutes total.

3. Combine tahini with grated garlic, salt, lemon zest and juice. Whisk until creamy and lightened in color to pale beige.

4. Toss cabbage with several tablespoons of tahini.

5. Arrange several slices of eggplant in pita. Spoon in some tahini, egg slices, more tahini, cabbage, Israeli salad, amba and pickles.



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