Name: Sabich
Prep time: 13 min
Cook time: 65 min
Total time: 78 min
Yield: 4 servings
Cuisine: Other
Ingredients: 4 pcs pita bread; 2 pcs eggplant; 4 pcs egg; 2 pcs potato; 2000 ml water; 1 tbsp salt for cooking; 250 ml frying oil; 1 tbsp salt for eggplants; 2 pcs cucumber; 2 pcs tomato; 0.5 pcs red onion; 1 tbsp lemon juice for salad; 1 tbsp olive oil for salad; 1 pinch salt for salad; 1 pinch black pepper; 120 g tahini; 2 tbsp lemon juice for tahini; 1 clove garlic; 80 ml water for tahini; 0.5 tsp salt for tahini; 120 g hummus; 100 g pickled cucumbers; 80 g amba

Ingredients

pita bread4 pcs

eggplant2 pcs

egg4 pcs

potato2 pcs

water2000 ml

salt for cooking1 tbsp

frying oil250 ml

salt for eggplants1 tbsp

cucumber2 pcs

tomato2 pcs

red onion0.5 pcs

lemon juice for salad1 tbsp

olive oil for salad1 tbsp

salt for salad1 pinch

black pepper1 pinch

tahini120 g

lemon juice for tahini2 tbsp

garlic1 clove

water for tahini80 ml

salt for tahini0.5 tsp

hummus120 g

pickled cucumbers100 g

amba80 g

Instructions

Place the eggs in a pot, cover with cold water, bring to a boil and remove from heat. Cover with a lid, let sit for 10 minutes, then cool in cold water, peel and slice.

Boil the potatoes in salted water until tender, about 20 minutes, cool, peel and slice.

Cut the eggplants into rounds about 1 cm thick, sprinkle with salt and leave on a rack for 30 minutes. Pat dry with paper towels.

Heat the oil in a skillet over medium heat. Fry the eggplant in batches for 3–4 minutes per side until golden and completely soft, then transfer to paper towels.

For the salad, finely dice the cucumbers, tomatoes and red onion, add lemon juice, olive oil, salt and black pepper, and toss.

For the tahini sauce, mix tahini, lemon juice, crushed garlic and salt, gradually whisk in water until you get a smooth, creamy sauce.

Warm the pitas slightly, slit open the top edge, spread hummus inside and fill with eggplant, potato, egg, salad and pickles. Drizzle with tahini sauce and amba, and serve immediately.