Best 2 Open Faced Sabich Sandwich With Crispy Fried Eggplant Recipes

Middle Eastern cuisine, a fusion of flavors, colors, and aromas, has captivated taste buds worldwide. Among its culinary treasures is the open-faced sabich sandwich, a delightful vegetarian delight that combines the best of Israeli and Iraqi cooking traditions. This sandwich features a crispy fried eggplant, nestled between layers of hummus, Israeli salad, and tahini sauce, all enveloped in a soft pita bread. The result is a symphony of textures and flavors that will tantalize your senses and leave you craving more. Embark on a culinary journey to discover the secrets of creating the perfect open-faced sabich sandwich with crispy fried eggplant, as we guide you through the essential ingredients, cooking techniques, and assembly tips for this beloved dish.

Here are our top 2 tried and tested recipes!

SABICH (ISRAELI BREAKFAST SANDWICH)

Sabich (Israeli Breakfast Sandwich) image

Provided by Bobby Flay

Categories main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 large eggplant, sliced into 1-inch-thick rounds
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 large eggs
Israeli Salad, recipe follows
4 whole-wheat pitas, warmed
1 cup prepared hummus
1 cup finely shredded red cabbage
Mango hot sauce, optional
2 plum tomatoes, seeded and cut into 1/2-inch dice
1 small English cucumber, cut into 1/2-inch dice
3 tablespoons finely chopped fresh parsley
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F.
Brush the eggplant slices with the olive oil and season with salt and pepper on both sides. Roast on a baking sheet until golden brown and soft, about 30 minutes.
Put the eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, remove from the heat, cover and let sit for 17 minutes. Drain immediately and cover with cold water and ice. Let sit for 5 minutes. Peel and thinly slice each egg.
Slice 1 inch from the top of a pita and open the pocket. Spread 1/4 cup of the hummus on one side, add a few slices of eggplant, a few spoonfuls of the Israeli Salad, some cabbage, few dashes of the hot sauce, if using, and then the eggs. Wrap in foil or parchment. Repeat with the remaining ingredients.
Toss the tomatoes, cucumber, parsley, lemon juice, olive oil, vinegar and some salt and pepper in a medium bowl.

OPEN-FACED SABICH SANDWICH WITH CRISPY FRIED EGGPLANT

OPEN-FACED SABICH SANDWICH WITH CRISPY FRIED EGGPLANT image

Categories Sandwich Egg Fruit Potato Vegetable Fry Picnic Vegetarian Lunch Summer Kosher

Yield 8 servings

Number Of Ingredients 30

Ingredients

Spinach and Fresh Mango Potato Salad:
2 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup extra-virgin olive oil
3 cups cold pre-cooked, boiled potatoes (slightly firm), peeled and cut into ½-inch pieces
¼ cup minced sour dill pickles
½ cup roughly chopped fresh flat-leaf parsley leaves
6 cups finely shredded spinach or any raw, mildly bitter green
2 cup grape tomatoes, cut in half
1 cup peeled and diced pickling cucumbers (about 2½ Persian cucumbers)
2 ripe mangos, peeled, and cut into ¼-inch dice
Roasted Garlic Tahini Sauce:
2 cups sesame seed paste (tahini), Joyva brand preferred
2 teaspoon Dijon mustard
1 teaspoon ground cumin
Juice of 5 large lemons
¼ cup fresh flat-leaf parsley leaves
1 tablespoon ground sumac
1 teaspoon ground coriander
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 heads roasted garlic
½ cup olive oil
The Sandwich:
4 large lavash breads, Joseph's whole grain or garlic preferred
16 hard-cooked eggs, peeled, chilled, cut into 4 slices each (see Kitchen Tip)
16 slices Crispy Fried Shawarma-Spiced Eggplant (find this recipe also on Epicurious)
½ cup Amba Sauce (see Kitchen Tip), or ¾ cup commercial Amba sauce, Noona's brand preferred

Steps:

In the bowl of a food processor, combine the sesame paste, mustard, cumin, lemon juice, parsley, sumac, coriander, salt, and pepper. Separate the cloves of garlic from the roasted head and squeeze out the insides. (Squeeze really well to get every last bit of luscious garlic! Make sure none of the papery peel gets into the mixture.) Process until completely smooth. With the processor running, drizzle in the oil until it is completely incorporated and smooth. Kitchen Tips: This will keep, refrigerated, in a covered container, for about one day, but you should allow it to come to room temperature and use a handheld blender to re-mix. If you eat raw or lightly coddled eggs, add two large egg yolks to the food processor with the sesame paste along with the mustard and mix until completely incorporated. Add the spices, juice and roasted garlic and process by drizzling the oil as directed. It will be very creamy and will not separate.

Tips:

To make the perfect crispy eggplant, slice it thinly and evenly, then coat it in a mixture of flour, eggs, and breadcrumbs. Fry the eggplant in hot oil until it's golden brown and crispy.
For a flavorful tahini sauce, whisk together tahini, lemon juice, garlic, cumin, and salt. Add water or yogurt to thin the sauce to your desired consistency.
To assemble the sabich sandwich, start with a pita bread. Top it with crispy eggplant, hard-boiled eggs, chopped tomatoes, cucumbers, and parsley. Drizzle with tahini sauce and serve.
For a vegetarian version of the sabich sandwich, omit the hard-boiled eggs.
To make the sabich sandwich ahead of time, prepare the eggplant, tahini sauce, and vegetables in advance. Assemble the sandwiches just before serving.

Conclusion:

The sabich sandwich is a delicious and satisfying meal that's perfect for breakfast, lunch, or dinner. It's easy to make and can be customized to your liking. With its combination of crispy eggplant, creamy tahini sauce, and fresh vegetables, the sabich sandwich is a surefire hit.