Sabich in Pita
Pita filled with fried eggplant, boiled egg, chopped salad and tahini.
- Servings
- 4
- Prep
- 20 min
- Cook
- 25 min
- Total time
- 45 min
- Difficulty
- Medium
- Cuisine
- Israeli
VegetarianLunch
Ingredients
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- 1 pc eggplant — sliced
- 4 pc eggs
- 4 pc pitas
- 100 g raw tahini
- 2 pc tomatoes — diced
- 1 pc cucumber — diced
- 1 pc lemon — half for the tahini, half for the salad
- 4 tbsp olive oil — for frying
- 60 ml water — for loosening the tahini
- salt — to taste
Method
- Boil the eggs for 9 minutes, move them to cold running water, peel and slice.
- Cut the eggplant into 1 cm slices, salt them, leave for 10 minutes, then pat dry.
- Fry the eggplant slices in olive oil over medium heat for 3–4 minutes a side, until golden and soft.
- Mix the tahini with the juice of half the lemon, salt and the water until it pours.
- Chop the tomato and cucumber into a quick salad with salt and the juice of the other half.
- Open the pitas, fill with eggplant, egg and salad, and pour tahini over.
Before you cook
- Cool the boiled eggs under cold running water before peeling, and keep them refrigerated if you are making them ahead.