Sabich (Middle Eastern Stuffed Sandwiches) Recipe
Prep Time:
20 minutes
Cook Time:
20 minutes
Servings:
4 sandwiches
Ingredients
  • 2 plum or vine-ripened tomatoes, diced
  • ½ small cucumber, peeled and diced
  • ½ red onion, finely diced
  • ¼ cup finely chopped fresh parsley
  • Juice from ½ lemon
  • Salt, to taste
  • ¼ cup tahini paste
  • 2 tablespoons lemon juice
  • 2 garlic cloves, peeled and pressed
  • ⅛ teaspoon salt
  • 2 tablespoons water
  • 1 large eggplant
  • Neutral oil, for pan-frying the eggplant
  • 4 hard boiled eggs
  • 4 pitas
  • ½ cup hummus
  • Pickled vegetables, to taste
  • Amba sauce, to taste
Directions
  1. To make the Middle Eastern salad, place all the ingredients in a medium bowl and mix well. Set aside.
  2. To make the tahini sauce, add the tahini paste, lemon juice, garlic, and salt to a small bowl and whisk well.
  3. Slowly whisk in the water until the sauce becomes creamy. You may use a little more or less water to reach the desired consistency. Taste, adding more lemon juice or salt if you prefer, and set aside.
  4. Wash and cut the eggplant into round slices about ⅜ inch thick, then cut the rounds in half.
  5. Heat the oil in a frying pan over medium heat.
  6. Carefully place the eggplant slices in the pan and fry for 4-5 minutes per side until soft and golden. You'll need to do this in 2 batches (or more if you have a small pan). Add a little more oil if it all gets absorbed.
  7. Place the fried eggplant slices on a paper towel-lined plate to drain and sprinkle with salt to taste.
  8. Peel and slice the hard boiled eggs.
  9. Slice the top of the pitas to open them and spread 2 tablespoons hummus inside each one.
  10. Place the eggplant slices, hard boiled egg slices, pickled vegetables, and Middle Eastern salad in layers on top of the hummus.
  11. Drizzle the sandwiches with tahini sauce and amba sauce.
  12. Serve immediately.