Name: Sabich Sandwiches
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 2 plum tomatoes, finely chopped; 1/2 English cucumber, finely chopped; 1/4 cup finely chopped fresh parsley; 4 teaspoons extra-virgin olive oil, plus more for frying; 4 teaspoons fresh lemon juice; Kosher salt and freshly ground pepper; 3 large eggs; 1/4 head red cabbage, shredded; 1 eggplant, sliced into 1/2-inch-thick rounds; 1/4 cup tahini; 1/2 cup hummus; 4 pieces pita bread, halved; Sliced pickled beets and other assorted pickled vegetables, for serving; Amba sauce and/or hot sauce, for serving

Directions

Make the salad: Toss the tomatoes, cucumber, parsley, olive oil and lemon juice in a medium bowl. Season with salt and pepper and set aside.
Bring a medium saucepan of water to a boil over high heat. Reduce the heat to low, then add the eggs and cook 7 to 8 minutes. Drain, then transfer to a bowl of ice water. Peel and slice. Toss the cabbage with a pinch of salt and set aside.
Line a rimmed baking sheet with paper towels. Fill a large cast-iron skillet with 1/2 inch of olive oil. Heat the oil over medium-high heat until shimmering, about 4 minutes. Working in batches, fry the eggplant until dark golden brown, 3 to 4 minutes per side. Remove to the baking sheet to drain. Season with salt.
Assemble the sandwiches: Put the tahini in a medium bowl and slowly whisk in 1/4 cup water until smooth; season with salt. Spread 1 tablespoon hummus inside each pita half. Divide the eggplant slices, cabbage and sliced hard-boiled eggs among the pita halves. Add some of the tomato-cucumber salad and pickled beets to each; drizzle with the tahini sauce. Serve with other pickled vegetables, amba sauce and/or hot sauce.

Photograph by Ryan Liebe

Sabich Sandwiches

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