Sabich

 

This sandwich is made with six separate parts: roasted eggplant, chopped salad, amba sauce (mango puree), tahini sauce (or hummus) and a hard boiled egg. The sixth component? The bread…pita!

This recipe will break down each part. It looks long, but doesn’t take forever. If you’d like, you can purchase amba sauce and the tahini sauce (or hummus, if you’d prefer to use that). First, the ingredients:

4 loaves of pita bread

4 hard boiled eggs, sliced

1 large eggplant, cut into ½ inch slices

olive oil

2 plum tomatoes, finely diced

½ cucumber, seeded and finely diced

1 tablespoon finely chopped parsley

9 tablespoons lemon juice, divided

1 fresh mango, or approximately 1 ½ cups frozen mango, thawed

1 garlic clove, peeled and minced

½ teaspoon turmeric

¼ teaspoon ground cumin

¼ teaspoon paprika

½ teaspoon fenugreek

1 tablespoon apple cider vinegar

1-2 garlic cloves, peeled and minced

¾ cup tahini

salt

water

Roasted eggplant:

1 large eggplant, cut into ½ inch slices

olive oil

  1. Preheat the oven to 450°
  2. Line a sheet pan with aluminum foil, with the foil overhanging the sides, and brush the foil with olive oil. Place the eggplant slices on the foil, and brush each slice lightly with oil, then sprinkle with salt and pepper.
  3. Bake in the oven for 15-20 minutes, or until lightly browned. Remove from the oven, and carefully fold the foil in half over the eggplant, and crimp the edges together, so that the eggplant is sealed inside the foil and will continue to steam and soften. Leave for at least 15 minutes. You can do this a day ahead

Chopped Salad

2 plum tomatoes, finely diced

½ cucumber, seeded and finely diced

1 tablespoon finely chopped parsley

1-2 tablespoons lemon juice

  1. Combine all of the salad ingredients. If the tomatoes are very juicy, strain them for up to 30 minutes before using them.

Amba Sauce

1 fresh mango, or approximately 1 ½ cups frozen mango, thawed

½ teaspoon garlic, minced

¼ cup water

½ teaspoon turmeric

¼ teaspoon ground cumin

¼ teaspoon paprika

½ teaspoon fenugreek

1 tablespoon apple cider vinegar

1 tablespoon lemon juice

  1. Place the mango, garlic, water turmeric, cumin, paprika, and fenugreek in a food processor or blender and mix until pureed
  2. Place the mixture into a small sauce pan, over a medium heat, and stir frequently until the mixture is warmed through. Remove from heat to let it cool
  3. Once cooled, whisk in the apple cider vinegar and lemon juice
  4. While this is good immediately, it’s even better after it’s been chilled for at least 3 hours

Tahini Sauce

1-2 garlic cloves, peeled and minced

¾ cup tahini

¼ cup freshly squeezed lemon juice

½ tsp salt

¼ cup cold water (more if needed)

In a food processor (or with a bowl and a whisk), combine the garlic, tahini, lime juice and salt, plus two tablespoons of water. It should have a thick, but runny consistency, almost like ketchup. Add a little bit of water and blend again until you reach the desired consistency

To Assemble the Sandwiches:

  1. Slice approximately 1 inch from the top of the pita, and open it up. Spread approximately 2-3 tablespoons of tahini sauce on the bottom, and layer with eggplant
  2. Place approximately ¼ cup of the chopped salad on top of the eggplant, and place 2-3 tablespoons of the amba sauce on top of the salad
  3. Place the egg slices on top, and add more tahini sauce on top of the eggs

Makes four sandwiches