Sabich Sandwiches
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 442
- Total Fat
- 21
- Saturated Fat
- 4
- Carbohydrates
- 54
- Dietary Fiber
- 14
- Sugar
- 13
- Protein
- 17
- Cholesterol
- 140
- Sodium
- 1004
- Total: 45 min
- Active: 45 min
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.