Sabich

Savor the vibrant flavors of this Israeli classic, Sabich, featuring creamy tahini, perfectly boiled eggs, and roasted eggplant nestled in warm pita. Ideal for a hearty brunch or a satisfying weeknight dinner.

• 4 large eggs
• 2 medium eggplants
• 1 cup tahini
• 1 large tomato
• 1 large cucumber
• 1 teaspoon cumin
• 4 pieces pita bread
• to taste pinch salt
• to taste pinch pepper

Method

1. 1

   Begin by hard-boiling the eggs. Place them in a pot, cover with water, and bring to a boil. Once boiling, reduce heat and simmer for 10-12 minutes. Remove and cool.

2. 2

   Meanwhile, prepare the eggplants. Slice them into rounds, sprinkle with salt, and let them sit for about 20 minutes to draw out moisture.

3. 3

   Rinse the eggplants and pat them dry. In a frying pan, heat oil over medium heat and fry the eggplant slices until golden brown on both sides, about 5-7 minutes per side. Remove and set aside.

4. 4

   Prepare the tahini sauce by mixing tahini with a little water, salt, and cumin until smooth. Adjust the consistency with more water if necessary.

5. 5

   Peel the hard-boiled eggs and slice them in half. On each pita, layer the fried eggplant, diced tomato, diced cucumber, and the halved eggs.

6. 6

   Drizzle the tahini sauce over the top, and season with salt and pepper to taste.

7. 7

   Serve immediately while warm, and enjoy this delicious Israeli breakfast dish!