Dive into the vibrant world of Israeli cuisine with the mouthwatering Sabiches Israeli Pita Sandwiches! This delightful dish combines the smoky flavor of grilled eggplant, the creaminess of tahini sauce, and the freshness of a colorful Israeli salad, all wrapped in warm, fluffy pita bread. Perfect for a quick lunch or a satisfying dinner, these sandwiches are not just a meal; they are an experience that will transport your taste buds straight to the bustling streets of Tel Aviv. Ready to impress your friends and family with a dish that's as delicious as it is visually stunning? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Israeli
Serves: 4 servings
Ingredients
- 4 pita breads
- 2 large eggplants, sliced
- 4 hard-boiled eggs, sliced
- 1 cup tahini sauce
- 1 cup Israeli salad (diced cucumber and tomato)
- 1/2 cup pickles, sliced
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Prepare the eggplant by washing and cutting into thin, even slices approximately 1/4 inch thick.
- Brush the eggplant slices with olive oil and sprinkle with salt on both sides to enhance flavor and prevent sticking.
- Preheat a grill pan or outdoor grill to medium-high heat. Grill the eggplant slices for 4-5 minutes on each side until they develop golden-brown char marks and become tender.
- While eggplant is grilling, prepare the Israeli salad by finely dicing fresh cucumbers and tomatoes into small, uniform pieces.
- Hard-boil the eggs by placing them in cold water, bringing to a boil, then simmering for 10 minutes. Immediately transfer to ice water, then peel and slice.
- Warm the pita breads briefly in the oven or on the grill to make them soft and pliable.
- Assemble the sabich by spreading a generous layer of tahini sauce inside each pita bread.
- Layer grilled eggplant slices, sliced hard-boiled eggs, Israeli salad, and pickles inside each pita.
- Drizzle additional tahini sauce on top and serve immediately while ingredients are still warm.
Tips
- Eggplant Prep: To enhance the flavor of your grilled eggplant, let the sliced pieces sit with salt for about 15 minutes before grilling. This draws out moisture and intensifies their taste.
- Grilling Technique: Make sure your grill is preheated to medium-high heat before adding the eggplant. This ensures a nice char and prevents sticking.
- Perfect Hard-Boiled Eggs: For perfectly cooked hard-boiled eggs, consider using older eggs, as they peel more easily. After boiling, allow them to cool completely in ice water for easy peeling.
- Freshness Matters: Use the freshest vegetables for your Israeli salad. The crunch of fresh cucumbers and tomatoes adds a refreshing contrast to the creamy tahini and rich eggplant.
- Serving Suggestions: Serve your Sabiches with extra tahini sauce on the side for dipping, and consider adding a sprinkle of za'atar for an extra flavor boost.
- Make-Ahead Options: You can grill the eggplant and prepare the salad in advance. Just assemble the sandwiches right before serving to keep the pita warm and fresh.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 18g
Fat: 25g
Saturated Fat: 5g
Cholesterol: 190mg
