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Israeli Egg Salad in Pita: Sabich-Style Street Food Breakfast

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Pareve

Sabich is an Israeli street-food sandwich of fried eggplant, egg, tahini and amba (pickled mango sauce) in pita. This version uses a creamy egg salad with mustard, parsley and chives, plus fried eggplant, tahini sauce, amba, cucumber and tomato.

Building the Sandwich

Cook the eggs for about 9 minutes so the yolks are just set and creamy, then shock them in ice water. Fry the eggplant slices in oil until golden and tender. Stuff warm pita with the egg salad, eggplant, chopped salad, a drizzle of tahini and a spoonful of amba. Mango chutney or hot sauce can stand in for amba.

Kosher Notes

Sabich is pareve. Check each egg for blood spots, and use tahini, amba and pita with a reliable hechsher. It’s a popular Shabbat morning dish in Israel, since the eggs and eggplant can be prepared before Shabbat.

Make-Ahead

The egg salad keeps for 2 days. The eggplant is best fresh.

Israeli Egg Salad in Pita: Sabich-Style Street Food Breakfast
This Israeli-style egg salad pita captures the bold flavors of sabich street food with creamy eggs, fried eggplant, and tahini sauce.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Lunch
Cuisine: Israeli, Middle Eastern
Calories: 485
Ingredients Method Notes

Ingredients
  

Egg Salad
  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh chives chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
Assembly
  • 4 large pita breads
  • 1 medium eggplant sliced into 1/2-inch rounds
  • 3 tablespoons vegetable oil
  • 1/3 cup tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 2 tablespoons amba sauce or mango chutney
  • 1 medium cucumber diced
  • 2 medium tomatoes diced
  • 1/4 cup fresh parsley chopped

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Method
 

Prepare the Eggs
  1. Bring a large pot of water to boil. Gently lower eggs into the water and cook for exactly 9 minutes.
  2. Immediately transfer eggs to a bowl of ice water. Let cool for 5 minutes, then peel.
  3. Roughly chop the eggs and place in a mixing bowl. Add mayonnaise, Dijon mustard, parsley, chives, salt, and pepper. Mash gently with a fork, leaving some chunky texture.
Cook the Eggplant
  1. Heat vegetable oil in a large skillet over medium-high heat.
  2. Season eggplant slices with salt and pepper. Fry for 3-4 minutes per side until golden brown and tender. Transfer to paper towels to drain.
Make Tahini Sauce
  1. In a small bowl, whisk together tahini, lemon juice, and water until smooth. Add more water if needed to reach a drizzling consistency. Season with salt to taste.
Assemble
  1. Warm pita breads in a dry skillet or toaster until soft and pliable.
  2. Cut each pita in half to create pockets. Spread a generous spoonful of egg salad inside each pocket.
  3. Add 2-3 pieces of fried eggplant to each pita. Drizzle with tahini sauce and amba.
  4. Stuff with diced cucumber, tomatoes, and fresh parsley. Serve immediately.

Notes

The egg salad can be made up to 2 days ahead and refrigerated. Eggplant is best served fresh but can be made a few hours ahead and reheated briefly. If you can't find amba sauce, substitute with mango chutney or even a drizzle of hot sauce.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 28g 36%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 372mg 124%
Sodium 685mg 30%
Dietary Fiber 8g 29%
Total Sugars 12g
Protein 18g 36%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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