Tex Mex Sabich

Philly has cheesesteaks, Maine has lobstah rolls, San Diego has fish tacos and Israel has the Sabich!! Today I bring you the Tex Mex Sabich.

Tex Mex Sabich

Dudes. I just got back from an amazing week in California. I taught cooking classes at a Moishe House retreat in Encinitas, got in some quality beach time in Laguna, saw old friends (and made new ones), ate some tasty Jewish goodies in LA and more! I took a lot of photos that you can see and read about here. Okay? Okay! But in the meantime. My favorite sandwich ever. Not an exaggeration. And this is coming from a meat lover, I bring you the Tex Mex Sabich.

Tex Mex Sabich

Fried eggplant. Spicy Israeli Salad. Avocado (!) and a spicy tahini sauce.

Tex Mex Sabich

I learned in LA that amba, a tangy mango pickled condiment is essential to an authentic sabich. I’m definitely going to make my own amba soon, but for this Tex Mex Sabich I made a spicy tahini sauce. Oh yeah.

Tex Mex Sabich

What is sabich anyway? On Shabbat, since you aren’t allowed to cook, the pita sandwich stuffed with pre-cooked eggplant became a tasty lunch option. I’m sold! I kept my eggplant hot because I do what I want. 

Tex Mex Sabich

Shove everything in a pita- the spicy tahini sauce, Israeli salad, avocado, hardboiled eggs.

Tex Mex Sabich

I drizzled mine in more hot sauce. Because I can!

Tex Mex Sabich

Tex Mex Sabich
 
Prep time
Cook time
Total time
 
It's a fried eggplant sandwich with spicy tahini sauce, Israeli salad and more! Oh my!
Author:
Recipe type: Main
Cuisine: Israeli
Serves: 2
Ingredients
  • 2 whole pieces pita
  • 2 eggs
  • 1 medium eggplant
  • Salt
  • Canola oil
  • ½ cup Spicy Israeli Salad
  • 3 tablespoons tahini
  • 1 tablespoon hot sauce (like Sriracha)
  • 1 avocado, sliced thin
Instructions
  1. First up, slice your eggplant into ½ inch pieces, season liberally with salt and let sit for 20 minutes to remove some moisture.
  2. Hard boil your eggs- put eggs in cold water, bring to a boil and cook for 12 minutes. Transfer eggs to an ice bath and peel off shell under water and slice.
  3. When ready to fry, heat canola oil over medium high heat and fry eggplant on both sides until brown, about 3 minutes per side. Blot on paper towels.
  4. In a small bowl, mix together tahini and hot sauce to make the spicy tahini sauce.
  5. Now all you have to do is assemble! Layer spicy tahini sauce, eggplant, spicy Israeli salad, avocado and eggs on your pita and dig in! Yay!

 

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Comments

  1. This looks AWESOME, and like a great use for my never ending pile of CSA veggies. Thanks!

  2. I am so making this!

  3. al stlouis says:

    Great way to enjoy the benefits of Egg Plant!

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