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Israeli

Sabich

Contains egg (no meat or fish)

סביח · sabich

Pita stuffed with fried aubergine, sliced hard-boiled egg, chopped salad, pickles and tahini sauce — Tel Aviv's favourite street-food sandwich.

Sabich is an Israeli sandwich, ready in about 40 minutes and made with eggplant, egg and pita bread. It serves 4 and is rated easy to cook.

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A serving of Sabich
Photo: *ClyHell6943.JPG: ClyHell / Wikimedia Commons · CC-BY-SA-3.0
Prep
20 min
Cook
20 min
Total
40 min
Serves
4
Level
Easy
Calories
581

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Salt the aubergine (opens in a new tab) slices lightly and leave 10 minutes, then pat dry. Meanwhile boil the eggs (opens in a new tab) for 10 minutes, cool in cold water and peel.

  2. Step 2

    Heat the oil in a frying pan and fry the aubergine (opens in a new tab) in batches until deep golden and soft. Drain on kitchen paper.

    Food safety: Dry the aubergine well so the oil doesn't spit.

  3. Step 3

    Mix the tomato (opens in a new tab), cucumber (opens in a new tab) and parsley (opens in a new tab) with the lemon juice (opens in a new tab) and a pinch of salt.

    • 3 min

  4. Step 4

    Warm and open the pitas. Spread with tahini sauce (opens in a new tab) and fill with aubergine (opens in a new tab), sliced egg (opens in a new tab), salad and pickles, adding more tahini and hot sauce (opens in a new tab) on top.

    • 5 min

About this dish

Origin
Israel · Commonly attributedDeveloped in Israel from a Sabbath breakfast of fried aubergine and eggs brought by Iraqi Jewish immigrants.More food from Israel
Dish
Breakfast · Lunch · Sandwiches · Street food
Cooking method
Shallow-fried, Boiled
Taste
savoury, tangy, fresh, nutty
Diet
Vegetarian (lacto-ovo) · Dairy-free · No nut ingredients
All labelsVegetarian (lacto-ovo) · Eggetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free
Without the optional extras: No added sugarWorked out from the ingredients. How labels work
Good for
Street food · Portable / lunchbox
Cook more with
Eggplant · Egg · Pita bread · Tomato · Cucumber · Parsley
Techniques
Shallow-frying · Boiling · Pickling

Allergens

  • Contains: Eggsfrom egg
  • Contains: Wheatfrom pita bread
  • Contains: Glutenfrom pita bread
  • Contains: Sesamefrom pita bread, tahini sauce
  • May contain: Mustardfrom dill pickles

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

581 kcal per serving

Estimated

1 serving ≈ 439 g · recipe makes 4

Where the energy comes from

  • Protein 13%
  • Carbohydrate 36%
  • Fat 52%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy581 kcal132 kcal
Protein19.2 g4.4 g
Carbohydrate53.4 g12.2 g
Net carbohydrate44.1 g10.1 g
Sugars8.7 g2 g
Added sugars0 g0 g
Fibre9.2 g2.1 g
Fat34.4 g7.8 g
Saturated fat5.3 g1.2 g
Trans fat——
Cholesterol186 mg42 mg
Sodium1160 mg264 mg
Salt equivalent2.9 g0.7 g
Vitamins & minerals per serving
Potassium
847 mg
Calcium
251 mg
Iron
6 mg
Magnesium
87 mg
Vitamin A (RAE)
128 µg
Vitamin C
20 mg
Vitamin D
1 µg
Vitamin B12
0.4 µg
Folate (DFE)
201 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: chilli sauce (sriracha-style).
  • Tahini sauce: Plain tahini (FDC 170189). Prepared sauce is diluted with water and lemon, so actual values are lower.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • For a lighter version, brush the aubergine with oil and roast at 220 °C for 25 minutes.

Common mistakes

  • Frying the aubergine in oil that isn't hot enough — it soaks up oil and turns greasy instead of golden.

Serve with

  • Eat immediately, with extra tahini and pickles on the side.

Storage

  • Components keep 2 days in the fridge separately; assemble just before eating.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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