LUNCH, MAIN DISH, RECIPES, VEGAN

Flat bread with eggplant, potatoes and tomatoes (Sabich)

August 1, 2013
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Sabich is a pita sandwich stuffed with potatoes, eggplant, hard-boiled egg, salad, and tahini. One of my favorite and most popularIsraeli street foods. It’s the first thing I want to eat when I land in the holy land. You can find excellent sabich everywhere in Israel. I like the one on the corner of Tshernechovsky and Alenby in Tel Aviv. 

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As much as I love the traditional sabich in a pita, my kids don’t like it. I thought making a sabich pizza will be more appealing but the eggplants ruined it for them, which for me is the best. The eggplants get caramelized and sweet, the potatoes get crunchy and the tahini is velvety and what glues all the flavors and textures together.  

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Sabich is a meal stuffed in a pita. 
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Eggplant, what an amazing vegetable. When you roasted it in high temperature its skin gets sweet and sticky like a candy.  

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Flat bread with eggplant, potatoes and tomatoes (Sabich)

  • ½ quantity pizza dough or 4 pita bread (Instead of making sabich pizza’s you can prepare all the ingredients and stuff them in pitas).
  • 2 large or 3 small potatoes
  • 1 medium eggplant
  • Canola oil
  • 2 organic hard boiled eggs
  • 1 large tomato
  • ½ small onion
  • Handful parsley or basil (it’s extra delicious with basil!)
  • Tahini butter
  • Lemon juice
  • Olive oil

If you make your own pizza dough, make half of the quantity in the pizza dough recipe and take into account that the dough needs at least 1½ hours to rise.

Preheat the oven to 420°F. Line a baking sheet and a large baking tray with baking paper. Wash the potatoes and the eggplants carefully. Peel and slice thinly the potatoes and soak them in cold water. Slice thinly the eggplant and place on the baking sheet. Drizzle some canola oil, sprinkle salt and pepper over it, and put into the oven for about 15 minutes or until the eggplant is golden brown. Don’t let them burn like I did! Drain and dry the potatoes with a clean kitchen towel or a paper towel. Put them on the baking pan, drizzle some canola oil, sprinkle salt and pepper, and put in the oven for about 20 minutes or until the potatoes are tender.

Slice the hard boiled eggs and set aside.

Make the salad: chop the tomato, onion and parsley, and put in a small bowl. Sprinkle salt and pepper, and toss.

Make the tahini: put 2 tablespoons tahini, 2 tablespoon water and 2 tablespoons lemon juice  in a cup and stir gently until you get a velvety, smooth sauce. If the sauce is too thick, add a tiny bit of water, it should be runny.

Prepare the crust: roll the dough on a floured surface, then transfer it to a cast iron (or any baking dish) and stretch it – put a little bit of oil over the dough, it makes it easier to stretch. Add a layer of cooked potatoes and put in a preheated 420ºF oven for 20 minutes or until the crust is golden brown. Remove from the oven.

Now it’s time to assemble the sabich! Put on the eggplants first, then the boiled eggs, then salad. Drizzle the tahini sauce and a little bit olive oil over it and serve immediately. If you like spicy, you can add harissa or red hot chili flakes.

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