Vibrant Israeli Sabich Pita with Pickled Mango and Hummus
A traditional Israeli dish that combines fried eggplant, hard-boiled eggs, and various vibrant accompaniments for a delicious pita pocket meal.
Preparation
Get these tasks done before you start cooking.
Marinating the Eggplant
- 1
Season Eggplant
Sprinkle salt over eggplant slices and let sit for 15 minutes to draw out moisture.
- 2
Dry Eggplant
Rinse and pat dry the slices.
- 3
Fry Eggplant
Heat olive oil in a pan and fry the eggplant until golden brown on both sides.
Tip: Do not over-fry the eggplant as it will become too soft and lose its structure.
Preparing the Pickled Mango
- 1
Heat Brine
In a saucepan, bring vinegar, sugar, and salt to a boil.
- 2
Cool Brine
Remove from heat and let cool.
- 3
Pickle Mango
Add julienned mango to the vinegar mixture and let it sit for at least 30 minutes.
Tip: Prepare the pickled mango a day in advance for more intense flavors.
How to Make Vibrant Israeli Sabich Pita with Pickled Mango and Hummus
Total time: 2 h · Yields 4 servings
- 1
Frying the Eggplant
Fry in batches to avoid overcrowding the pan.
- 2
Preparing the Sauce
Whisk tahini ingredients until smooth, adjusting lemon juice for desired tang.
- 3
Building the Pita
Layer each pita with hummus, eggplant, eggs, cucumber, tomato, and pickled mango.
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