Israeli Sabich Eggplant Pita Recipe Easy Homemade with Fresh Flavors
A vibrant and flavorful Israeli sandwich featuring fried eggplant, hard-boiled eggs, hummus, and fresh veggies tucked inside warm pita bread. Perfect for a quick, comforting meal with bold, fresh flavors.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Israeli
Ingredients
- 1 medium eggplant, sliced into ½-inch rounds
- ¼ cup olive oil (extra virgin preferred for frying)
- 4 large eggs, hard-boiled and peeled
- 4 medium-sized pita breads, fresh or store-bought
- 1 cup hummus (homemade or store-bought)
- ¼ cup amba sauce (tangy pickled mango sauce, optional)
- ¼ cup fresh parsley, chopped
- 1 small cucumber, diced
- 2 medium tomatoes, diced
- ½ cup pickled turnips, sliced
- Salt and pepper to taste
- 1 tablespoon lemon juice (freshly squeezed, optional)
Instructions
- Slice 1 medium eggplant into ½-inch rounds. Lightly salt both sides and let sit for 15 minutes to draw out moisture and bitterness. Pat dry with paper towels.
- Place 4 large eggs in a saucepan, cover with cold water by an inch, and bring to a boil. Once boiling, reduce heat and simmer for 10 minutes. Transfer eggs to cold water, peel, and set aside.
- Heat about ¼ cup olive oil in a frying pan over medium heat until hot but not smoking.
- Fry the eggplant slices in batches for about 3 minutes per side, until golden and tender. Avoid overcrowding the pan. Drain on paper towels and season lightly with salt.
- Dice 1 small cucumber and 2 medium tomatoes. Chop ¼ cup fresh parsley. Slice ½ cup pickled turnips.
- Lightly warm 4 pita breads in a dry pan or oven for about 2 minutes to make them pliable.
- Spread 2-3 tablespoons of hummus inside each pita pocket. Layer with fried eggplant slices, 1 sliced hard-boiled egg, diced cucumber, tomatoes, pickled turnips, and parsley. Drizzle with 1 tablespoon amba sauce (optional) and a squeeze of lemon juice if desired.
- Serve immediately for the best texture and freshness.
Notes
Salting the eggplant is essential to remove bitterness and prevent sogginess. Use medium heat for frying to avoid greasy or burnt eggplant. Fry in batches to ensure even cooking. Warm pita before assembling to keep it soft and flexible. For a lighter version, air fry eggplant at 375°F for 12-15 minutes, flipping halfway. Gluten-free and vegan adaptations are possible by swapping pita and skipping eggs.
Nutrition
- Serving Size: 1 pita sandwich
- Calories: 350
- Sugar: 6
- Sodium: 450
- Fat: 20
- Saturated Fat: 3
- Carbohydrates: 30
- Fiber: 7
- Protein: 12
Keywords: Israeli Sabich, eggplant pita, sabich sandwich, Middle Eastern sandwich, fried eggplant, hummus sandwich, amba sauce, easy pita recipe