Sabich Sandwich
This popular Middle Eastern street food is packed with creamy eggplant, tomatoes, egg, pickles, and cilantro, all stuffed into a warm pita slathered with baba ganoush.
Servings 2 people
Ingredients
- 1 medium eggplant
- 2-3 tbsp olive oil
- 2 pita pockets or flatbread
- 3 hard boiled eggs peeled + sliced
- 1 small tomato sliced
- 2-3 Israeli pickles
- cilantro
- baba ganoush
- harissa optional
Instructions
- Preheat the oven to 375℉
- Start by slicing the eggplant into 1/4-inch slices. Arrange the slices on a sheet pan or large plate, then sprinkle a generous pinch of salt over both sides. Let the eggplant sit for at least 15 minutes, or up to 2–3 hours.
- One by one, pat the eggplant slices dry and gently squeeze them between paper towels to remove excess moisture.
- Place the eggplant slices on a sheet tray and drizzle generously with olive oil. Toss quickly, as the eggplant will absorb the oil. Make sure each slice is thoroughly coated, then roast in the oven for 20–25 minutes, flipping halfway through, until the slices are fork-tender.
- While the eggplant is roasting prep the other ingredients. You should have plenty of time to slice, cut, and clean the read of the components as well as boil the eggs.
- When the eggplant is ready, assemble the pita. Slice open a toasted pita and start with a generous smear of baba ganoush and desired amount of harissa. Layer in the roasted eggplant slices, tomato slices, pickles, sliced egg, and a few fresh cilantro leaves.