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+ servings

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
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main
Cuisine Israeli
Servings 2

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!
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