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.
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.
I drizzled mine in more hot sauce. Because I can!
Tex Mex Sabich
- 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!