A sabich – a warm pitta stuffed with grilled aubergine, boiled eggs, salad and tahini - is a common sandwich from the Middle East.
- 200g tomatoes, cored and diced
- Coarse salt
- Olive oil or vegetable oil, for frying
- 350g aubergine, sliced into 1/2-inch-thick rounds
- 1/2 large seedless cucumber, diced
- 2 tablespoons fresh juice from 1 lemon
- 1 tablespoon minced flat-leaf parsley
- 1/4 cabbage (about 200g), cored and thinly shredded
- 2 tablespoons white wine vinegar
- 4 fresh rounds pita bread, warmed and split just enough to form a pocket
- 170g hummus
- 120ml tahini sauce
- 4 hard-boiled eggs, peeled and sliced
- Pickles, for serving
- Place tomatoes in a fine-mesh strainer set over a bowl and toss with a generous pinch of salt. Let stand 30 minutes.
- Meanwhile, Heat the oven to 190C/fan 170C/gas 5. Toss aubergine slices with salt and a splash of olive oil. Spread the aubergine slices out on a baking tray in a single layer and roast for 20 minutes or until cooked through. Set aside.
- Transfer tomatoes to a medium bowl and discard drained liquid. Add cucumber, lemon juice, and parsley to tomatoes to make an 'Israeli salad'. Season Israeli salad with salt to taste and mix well.
- In a medium bowl, toss cabbage with vinegar and season with salt.
- In each pita pocket, smear 3 tablespoons of hummus in an even layer. Layer 2 to 3 slices of aubergine on top of each. Drizzle each with 1 tablespoon tahini sauce, then top with sliced eggs, Israeli pickles, and remaining tahini sauce. Spoon some of the Israeli salad and seasoned cabbage into each pita, and serve.
Tahini sauce is different from tahini alone. Here's an option to make some at home: