When you think of classic Israeli sandwiches, the first thing that comes to mind is probably falafel. But I’m going to share a little secret with you… there’s another delicious Israeli sandwich recipe called Sabich. Originally brought over to Israel by the Iraqi Jews to be eaten for breakfast on Shabbat (Saturday) morning, Sabich is now an Israeli street food staple you’d find in pretty much every sandwich shop and cafe across Israel.
There’s a running joke that the name of the sandwich is an acronym for its main ingredients. Sa-bi-ch: Sa – referring to salat (salad in Hebrew), Bi – referring to Beitzah (egg in Hebrew), and Ch – referring to Chatzil (eggplant in Hebrew). Although this matches up quite nicely, they say that it’s actually named after the first person to sell the sandwich in Israel.
Despite living in the shadows of its more famous family member, the trusty falafel, Sabich offers a lighter, healthier alternative to deep-fried falafel. This particular Sabich recipe also goes one step healthier, by roasting the eggplant instead of frying it. It’s still just as yummy, but far less oily. The seemingly simple sandwich beautifully incorporates multiple textures and the addition of the tahini sauce adds a subtle creaminess that just finishes it off so nicely.
Sabich is a great go-to vegetarian Middle Eastern breakfast sandwich, and for me, it ticks all the boxes. The combination of the soft fluffy pita bread with the creamy hummus and the crunchy salad provides the perfect base for the star of the show (at least in my eyes): the eggplant. I just love the way eggplant transforms when it cooks, and with the hard-boiled egg, it makes for a perfect protein-packed sandwich that will leave you feeling full and content.
Notes
- Israeli pickles tend to be sourer than American pickles, so try and find them in the international section. If not, then pickles in brine also work.
- As for the hummus, if you have a range to choose from, go for the creamier kind, rather than the chunkier ones.
- Every Sabich recipe recommends a different variety of tomatoes to use in the Israeli salad, but feel free to use whatever you have on hand. That might be Roma, plum, or cherry tomatoes.
- You can also use either a yellow or red onion in the salad.
- Besides pita bread, flatbread also works for this recipe.
FAQs
What is Sabich?
Sabich is an Israeli breakfast sandwich that includes a pita stuffed with fried eggplant, boiled eggs, tahini sauce, hummus, and a tangy Israeli salad.
How do you store Sabich?
You want to store the different elements of this breakfast sandwich separately. So store the pita, hummus, and tahini according to package directions. Then any leftover salad, baked eggplant, and boiled eggs can be stored in the fridge in separate airtight containers for up to four days. You can quickly reheat the eggplant in the air fryer too.
What else can I add to my pita Sabich sandwich?
Here are some more sandwich toppings to add to this Israeli sandwich:
- Finely shredded green cabbage (about ¼ of the cabbage head), tossed in two tablespoons of white wine vinegar and salt added to taste.
- Amba sauce for dipping. This is a spicy pickled mango sauce you can find at international stores or Israeli grocers. However, mango chutney is a good substitution you can find at most grocery stores.
- Schug to taste, a hot sauce originating in Yemen.
- Two boiled potatoes cut into slices.
- For something different, add crumbled feta cheese or grilled halloumi.
- Tabbouleh instead of the more-common Sabich salad.
How do you fry eggplant?
If you’d prefer fried eggplant rather than baked, you’re going to want to heat about ¼-inch of canola oil or vegetable oil in a large skillet over medium-high heat. You may have to fry the eggplant slices in batches, but you want them to be tender and golden brown on both sides (about five minutes on each side). Transfer the slices to a paper towel-lined plate or baking sheet and sprinkle them with salt before adding them to your Sabich.
What’s the best type of eggplant to use in a Sabich pita sandwich?
You’re going to want to use either an Italian eggplant or a Globe/American eggplant. Japanese and Chinese eggplants are too tender and thin for frying and baking.
Is this Sabich recipe gluten-free?
Use gluten-free pita bread and voila, you have a gluten-free Sabich.
Sabich (Roasted Eggplant Sandwich with Hummus)
Ingredients
- 1 medium eggplant, sliced into ⅓-inch rounds
- 2 tablepoons olive oil
- Kosher salt
- 1 cucumber, peeled and cut into small cubes
- 2 tomatoes, cut into small cubes
- 1/2 onion, finely diced
- 1 handful fresh parsley, finely chopped
- 1 tablespoon fresh lemon juice
- Kosher salt and freshly ground black pepper, to taste
- 4 pita breads, slightly warmed
- 1/2 cup store-bought or homemade hummus, divided
- 4 pickles, sliced lengthways
- 4 hard-boiled eggs, peeled and sliced lengthways
- 1/4 cup store-bought or homemade tahini sauce, for drizzling
Instructions
- Arrange a rack medium-high in the oven, preheat the oven to 375 degrees F, and gather all your ingredients.
- Line an oven tray with baking parchment paper and place the eggplant slices in an even layer. Carefully brush the olive oil on both sides of the slices and sprinkle some kosher salt on top. Bake the eggplant, on the prepared rack, for 20 to 25 minutes. The eggplant should be darker in color – anywhere from yellow to brown, and slightly soft to the touch.
- While the eggplant is cooking, you’re going to prepare a simple Israeli salad. Combine the cucumber, tomatoes, onion, parsley, and lemon juice in a medium-sized bowl. Mix well, adding salt and pepper to taste.
- Slice the top of each pita bread (less than ½ inch) and open the pocket. Smear 2 tablespoons of the hummus across one of the interior sides; this is going to act as a base as you build the sandwich.
- When the eggplant has cooled slightly, place 3 to 4 eggplant slices on top of the hummus, followed by a few slices of pickles and a layer of egg. Then, using a slotted spoon, add in some of the prepared salad, but be careful not to add the liquid from the salad or the sandwich will get soggy.
- Drizzle the sandwiches with tahini to your liking and serve the Sabich with a generous number of napkins!
Nutrition
About the Author: Gila Scherer
