Sabich – Iraqi Jewish Eggplant Sandwich
Vegetarian; vegan if you omit the egg; gluten free if you omit the pita and serve as a salad
Makes 4 sandwiches
* 4 pieces good pita bread
* 4 hard boiled eggs (see note above), peeled and sliced
* 1-2 large eggplants, peeled and sliced 1/4" or so thick
* vegetable oil for frying
* 2 roma tomatoes, finely diced
* 1/2 English cucumber, finely diced
* juice of 1 lemon
* hummus (bought or make your own)
* prepared tahina (bought or make your own)
* 1/2 flat leaf parsley
* 1/2 small white onion minced
* 1/2 c. pickle, cut into small slices or cubes
* amba – mango pickle, or failing that, hot sauce of your choice – harissa maybe?
1. Make a simple salad of the tomatoes, cucumber, and lemon juice, with salt to taste.
2. Fry the eggplant in batches until thoroughly tender and browned; drain on paper towels and sprinkle with salt.
3. While the eggplant is frying, put each of the other ingredients in bowls so everyone can build a sandwich to their own specifications.
4. Toast or grill the pita bread.
5. Serve it forth, preferably with cold beer, make yourself a gigantic sandwich, and chill.
Since traditionally one does not cook on Shabbat, the ingredients are prepared ahead of time. This results in an eggplant marinated in lemon juice, olive oil, garlic and cialntro that is simply divine in itself.
Also, for the same reason, eggs are typically slow-boiled with onion skins and sometimes ground coffee, createing a yummy, almost carmel-like result.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (406g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 836 (84%)|
|Amt Per Serving||% DV|
|Total Fat 92.9g||124 %|
|Saturated Fat 16.4g||82 %|
|Monounsaturated Fat 59.1g|
|Polyunsanturated Fat 11.9g|
|Cholesterol 846mg||260 %|
|Sodium 496.1mg||17 %|
|Potassium 519.6mg||14 %|
|Total Carbohydrate 15.5g||5 %|
|Dietary Fiber 5.1g||21 %|
|Sugars, other 10.3g|
|Protein 30.4g||43 %|
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Calories per serving: 994
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