Sabich Tex Mex Style
You’ll love this twist on the Sabich- fried eggplant, hard boiled eggs, spicy Israeli salad, and avocado!
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.
Fried eggplant. Spicy Israeli Salad. Avocado (!) and a spicy tahini sauce.
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.
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.
Shove everything in a pita- the spicy tahini sauce, Israeli salad, avocado, hardboiled eggs. Serve with amba sauce for some extra heat!
I drizzled mine in more hot sauce. Because I can!
Tex Mex Sabich
Ingredients
- 2 whole pieces pita
- 2 eggs
- 1 medium eggplant
- Salt
- Canola oil
- 1/2 cup Spicy Israeli Salad
- 3 tablespoons tahini
- 1 tablespoon hot sauce like Sriracha
- 1 avocado sliced thin
- Amba sauce optional
Instructions
-
First up, slice your eggplant into ½ inch pieces, season liberally with salt and let sit for 20 minutes to remove some moisture.
-
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.
-
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.
-
In a small bowl, mix together tahini and hot sauce to make the spicy tahini sauce.
-
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!
9 Comments
This looks AWESOME, and like a great use for my never ending pile of CSA veggies. Thanks!
Thanks! You can totally add other veggies too!
I am so making this!
Yay!
Great way to enjoy the benefits of Egg Plant!
Thanks, Al!
[…] Headed South this summer? What Jew Wanna Eat will provide you with a Tex-Mex version of your Israeli favorites! (What Jew Wanna Eat) […]
[…] Tex Mex Sabich via What Jew Wanna Eat […]
[…] didn’t seem like I was settling. In the end of the day I went with a twist on my favorite sabich. I nixed the pricier tahini sauce and amba for a spicy mayo, and was happy with the delicious […]