Sabich

Tap an ingredient or step to check it off.

1. 1Step 1: The night before, hard-boil eggs and refrigerate until ready to serve in the morning.
2. 2Step 2: Slice eggplant into ¼-inch-thick steaks lengthwise or into rounds. Heat a large frying pan over medium heat with a healthy glug of olive oil until shimmering and fry sliced eggplant in single layers on both sides until golden brown, adding more olive oil as needed between batches. Set cooked eggplant aside on plate until ready to assemble sandwiches.
3. 3Step 3: Next, prepare Israeli salad by dicing cucumber, tomato, and onion into a large bowl or serving plate. Gently mix together with fresh parsley and lemon juice and season with salt and pepper to taste.
4. 4Step 4: Make the tahini sauce by whisking tahini, water, lemon juice, garlic, and turmeric in a bowl until smooth. Season with salt to taste. (Sauce can be refrigerated for up to 4 days. Bring to room temperature and stir to combine before serving.)
5. 5Step 5: Peel and slice or quarter hard-boiled eggs.
6. 6Step 6: Toast pita breads in a skillet on both sides until warm. Assemble the sabich by layering the pita with fried eggplant, sliced eggs, and Israeli salad, then drizzle with tahini sauce. Fold the pita in half and serve.