Smoky Israeli Sabich with Grilled Eggplant and Amba Sauce

Name: Smoky Israeli Sabich with Grilled Eggplant and Amba Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 2 medium eggplants; 4 tbsp olive oil; Salt & pepper; 1 cup pickled mango; 2 cloves garlic; 2 tsp ground turmeric; 1/2 tsp cayenne pepper; 1 tbsp mustard seeds; 1/4 cup lemon juice; Salt; 1/2 cup tahini; 1/4 cup lemon juice; 2 cloves garlic; 1/3 cup water; Salt; 4 pitas; 4 hard-boiled eggs; 2 large tomatoes; 1 cucumber

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

2 medium eggplants

sliced into 1/4-inch rounds

4 tbsp olive oil

Salt & pepper

to taste

For the Amba Sauce

1 cup pickled mango

chopped

2 cloves garlic

minced

2 tsp ground turmeric

1/2 tsp cayenne pepper

1 tbsp mustard seeds

1/4 cup lemon juice

Salt

to taste

For the Tahini Sauce

1/2 cup tahini

1/4 cup lemon juice

2 cloves garlic

minced

1/3 cup water

Salt

to taste

For the Assembly

4 pitas

sliced open

4 hard-boiled eggs

sliced

2 large tomatoes

sliced

1 cucumber

sliced thin

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