Smoky Israeli Sabich with Grilled Eggplant and Amba Sauce
A Middle Eastern delight perfect for any meal
This traditional Israeli sandwich is packed with smoky flavors of grilled eggplant and the tangy punch of amba sauce, nested in fluffy pita.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Grilled Eggplant
For the Amba Sauce
For the Tahini Sauce
For the Assembly
Preparation
Marinating the Eggplant
Lay and Salt Eggplant
Lay eggplant slices on a large tray and sprinkle lightly with salt.
Rest Eggplant
Let sit for 30 minutes to draw out moisture.
Dry Eggplant
Pat dry with paper towels before grilling.
Preparing the Amba Sauce
Blend Sauce
Blend chopped mango, garlic, turmeric, cayenne, mustard seeds, and lemon juice until smooth.
Be careful with the cayenne pepper, it can become overpowering.
Season Sauce
Adjust seasoning with salt.
Chill Sauce
Refrigerate until needed.
Make the amba sauce a day in advance to allow the flavors to meld fully.
Cooking Process
Grill Eggplant
Brush olive oil on eggplant slices and grill each side for 4 minutes over medium-high heat until golden brown and tender.
Make Tahini Sauce
Combine tahini, lemon juice, garlic, water, and salt, whisking until creamy.
Assemble Sabich
Layer grilled eggplant, egg slices, tomatoes, cucumber, amba, and tahini sauce inside the pita.
Plating & Serving
Smoky Israeli Sabich with Grilled Eggplant and Amba Sauce
Smoky Israeli Sabich with Grilled Eggplant and Amba Sauce
Plating & Serving
Place the sabich on a large platter, drizzle olive oil on top, and serve warm.