Recipe type: Lunch
Cuisine: Jewish
Prep time: 
Cook time: 
Total time: 
Serves: 2
This Sabich is for 2 people however the Tahini Sauce keeps for ages and can be used on so many things including salads of many kinds or just spread on toast. For this reason, it is worthwhile making a decent quantity as you have to use a blender and works better processing at least a cupful rather than less.
  • 1 eggplant cut into lengthwise strips
  • Salt
  • Vegetable oil
  • 2 Pocket Pita Breads if possible, otherwise some pide or lavaƟ wrap breads.
  • 2 hard boiled eggs, peeled and sliced or halved
  • Thickly sliced wedges of 2 medium sizedcooked potatoes (boiled or fried)
  • Salad:
  • Finely sliced green and/ or purple cabbage
  • Grated carrot
  • Sliced cucumber
  • Sliced lettuce,
  • Finely sliced onion, preferably red onion
  • 2 Tbsp chopped parsley
  • Finely sliced pickled gherkins
  • Tahini Sauce ( see recipe below)
  1. Salt the eggplant strips and leave sitting flat on a plate for 20 mins or so
  2. Pat them dry after letting them sweat
  3. Either grill them on a barbecue or fry them gently in minimal vegetable oil until slightly golden
  4. If using pita, slice the top off and toast very gently till warm and a little golden
  5. If using other bread, gently warm it ready to fill
  6. Layer the bread with eggplant, then place slices of potato and then the boiled egg
  7. Salt and pepper as desired
  8. Add salad
  9. Generously sprinkle on pickled gherkins
  10. Generously pour on tahini sauce
  11. Grab a napkin before biting into it!
Recipe by Seasonal Cook In Turkey at