Sabich
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 570.8
- Total Fat: 35.4 g
- Cholesterol: 53.0 mg
- Sodium: 585.1 mg
- Total Carbs: 53.3 g
- Dietary Fiber: 8.8 g
- Protein: 13.8 g
View full nutritional breakdown of Sabich calories by ingredient
Introduction
Israeli sandwich with hummus, fried eggplant and hard boiled eggs Israeli sandwich with hummus, fried eggplant and hard boiled eggsNumber of Servings: 4
Ingredients
-
4 eggs
4 pieces pita bread
8 cherry tomatoes, ends trimmed, finely diced
½ English cucumber, finely diced
½ small white onion, minced
1 tablespoon lemon juice from 1 lemon
1 large eggplant, peeled, halved and sliced ¼-inch thick
Canola oil
1 cup hummus
½ cup fresh parsley, chopped
mango pickle, harisa, or hot sauce of choice
Directions
1. Pour 1 ½ quarts cool water into medium-sized saucepan. Carefully add eggs. Turn heat to high and bring to a bare simmer, about 180°F. Turn off heat and let sit for ten minutes. Transfer eggs to ice water and let cool. Then peel under cool running water, dry with paper towels, and thinly slice.
2. Meanwhile, preheat oven to 200 degrees. Add pita bread and let warm in oven.
3. Toss together tomatoes, cucumber, onion, and lemon juice in medium-sized bowl. Season with salt to taste.
4. Pour enough oil to coat bottom of 12-inch stainless steel skillet set over medium-high heat. When shimmering, add as many eggplant slices as will fit in one layer. Cook for about four minutes a side, or until they are well browned on each side. They will suck up the oil at first, but after a few minutes, they should purge some of it. Remove slices and drain on paper towel. Add just enough oil to cover bottom of the skillet again. Repeat process until all of the eggplant slices have been cooked.
5. Remove pita from oven. Add a few slices of eggplant, slices of hard-boiled egg, tomato salad, parsley, and hot sauce of choice.
Serving Size: 4 sandwiches
Number of Servings: 4
Recipe submitted by SparkPeople user COCO1973.
2. Meanwhile, preheat oven to 200 degrees. Add pita bread and let warm in oven.
3. Toss together tomatoes, cucumber, onion, and lemon juice in medium-sized bowl. Season with salt to taste.
4. Pour enough oil to coat bottom of 12-inch stainless steel skillet set over medium-high heat. When shimmering, add as many eggplant slices as will fit in one layer. Cook for about four minutes a side, or until they are well browned on each side. They will suck up the oil at first, but after a few minutes, they should purge some of it. Remove slices and drain on paper towel. Add just enough oil to cover bottom of the skillet again. Repeat process until all of the eggplant slices have been cooked.
5. Remove pita from oven. Add a few slices of eggplant, slices of hard-boiled egg, tomato salad, parsley, and hot sauce of choice.
Serving Size: 4 sandwiches
Number of Servings: 4
Recipe submitted by SparkPeople user COCO1973.