Vibrant Israeli Sabich Pita with Pickled Mango and Hummus
A Middle Eastern delight bursting with flavors
A traditional Israeli dish that combines fried eggplant, hard-boiled eggs, and various vibrant accompaniments for a delicious pita pocket meal.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Eggplant
For the Sauce
For the Pickled Mango
Additional Ingredients
Preparation
Marinating the Eggplant
Season Eggplant
Sprinkle salt over eggplant slices and let sit for 15 minutes to draw out moisture.
Dry Eggplant
Rinse and pat dry the slices.
Fry Eggplant
Heat olive oil in a pan and fry the eggplant until golden brown on both sides.
Do not over-fry the eggplant as it will become too soft and lose its structure.
Preparing the Pickled Mango
Heat Brine
In a saucepan, bring vinegar, sugar, and salt to a boil.
Cool Brine
Remove from heat and let cool.
Pickle Mango
Add julienned mango to the vinegar mixture and let it sit for at least 30 minutes.
Prepare the pickled mango a day in advance for more intense flavors.
Cooking Process
Frying the Eggplant
Fry in batches to avoid overcrowding the pan.
Preparing the Sauce
Whisk tahini ingredients until smooth, adjusting lemon juice for desired tang.
Building the Pita
Layer each pita with hummus, eggplant, eggs, cucumber, tomato, and pickled mango.
Plating & Serving
Vibrant Israeli Sabich Pita with Pickled Mango and Hummus
Vibrant Israeli Sabich Pita with Pickled Mango and Hummus
Serve Open-faced
Slice the pita pockets in half and serve open-faced to reveal the colorful layers.