Sabich **Inspired** Egg and Aubergine Pita

Sabich is an Israeli breakfast pita that’s filled with all kinds of delicious and contrasting textures, flavours and colours. Golden fried aubergine, thinly sliced boiled egg, fresh chopped salad, sharp pickles, tahini sauce and garlic hummus or yoghurt sauce to top it off. So good.

I need to preface this with a disclaimer: I am not an expert on sabich but I have eaten it A LOT. I am sure my description has missed out on some key pieces so I apologise for that. And I know this recipe is not an authentic or true representative of authentic sabich.

Instead, this is a recipe inspired by sabich that I can make at home, any day of the week. Also, the recipes for homemade hummus, tahini sauce and tzatziki are equally unauthentic but quick and easy to make, as well as being delicious and nutritious. I roast the aubergine instead of deep frying – to reduce the oil used. Sorry, I am a dietitian!

All that aside, these are so great for a busy weekday evening. When you need something you can prepare in advance for a quick mid-week dinner but you are sick of the same old spag bol or beef chili. You can make all the separate bits the day before or earlier in the day and just chuck everything on the table and let everyone make their own! Also great for load-shedding evenings here in SA. Load shedding, for the uninitiated, is scheduled blackouts where we don’t have electricity for a few hours at a time that help reduce the strain on the energy systems. I think. I’ve been living here for four months and am still getting used to it!

Enjoy!

L

Ingredients – for x2 pitas simply multiply up if you need more!  

• 1 Aubergine

• Olive oil

• 2-4 eggs - realistically you won’t get two eggs in a pita but I always have 2 eggs per person for protein

• Cucumber - about a 3-inch piece

• Baby tomatoes – about 4

• Handful of Parsley

• Juice of a lemon

• Pitas x 2

• Optional – pickled vegetables which you can buy in jars in ethnic food stores.

Sauces: I tend to use 2 of the following sauces otherwise it’s the pita becomes a real hot mess!

• Hummus : Shop-bought OR make your own with 1x tin chickpeas drained, whizzed in a food processor with 2 spoons of tahini, a big squeeze of lemon juice and a good glug of olive oil

• Tahini sauce: Drizzle over plain tahini or make tahini sauce by mixing 3 tablespoons of tahini with ½ a small garlic clove crushed, lemon juice and thin out with some water

• Tzatziki: shop-bought or make your own by mixing a clove of garlic crushed with finely chopped or grated cucumber and Greek yoghurt. The garlic is optional and I’m not sure if it’s truly authentic but it sure is delicious!

Method

1. Preheat your oven to 180c. Slice the aubergine into half and then into 8ths so you get 8 long wedges. Place in a roast dish, drizzle with olive oil and season with salt and pepper. Roast for about 30-40 minutes until cooked. Leave to cool.

2.      While the aubergines are cooking get on with everything else. Hard boil the eggs – place in a small pan, cover with water and put a lid on the pan. Slowly bring to a simmer over medium heat and cook for about 8 -12 minutes. Or if you have a preferred method you do you! Leave to cool.

3.      Make your chopped salad: chop the tomatoes and cucumber into little cubes and finely chop the parsley. Mix them all together in a bowl, and add a big squeeze of lemon juice and a teaspoon of olive oil. Mix well and season with salt and pepper.

4.      Make any sauces you want at this stage (see above!) or take them out of the fridge!

5.      Peel your eggs and slice lengthwise, an egg slicer is great here!

6.      Toast your pita lightly.

7.      Assemble: Open the pita, add a layer of hummus /tzatziki on the base, layer up aubergine slices, chopped salad, and sliced egg. Top with your second sauce of choice!

8.      Eat with plenty of napkins nearby.