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

Amy Kritzer

It's a fried eggplant sandwich with spicy tahini sauce, Israeli salad and more! Oh my!

5 from 1 vote

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Main

Cuisine Israeli

Servings 2

Ingredients

  

1x2x3x

• 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!

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