---
title: Sabich (Fried Eggplant and Egg Pita)
servings: 4
prep time: 20 minutes
cook time: 20 minutes
source: https://mycibora.com/recipes/sabich
---

Gather @sunflower oil{200%ml}, @dill pickle{2}, @pita bread{4} and @fresh parsley{0.25%bunch}.

Salt the @eggplant{2} rounds and let them sit 15 minutes to draw out bitterness, then pat completely dry. ~{15%minutes}

Shallow-fry the eggplant in batches until deep golden and tender on both sides, then drain on paper. ~{8%minutes}

Whisk the @tahini{80%g} with @lemon{1} juice, @garlic{1%clove} and enough cold water to make a smooth, pourable sauce.

Toss the diced @tomato{1} and @cucumber{1} together for a quick salad.

Warm the pita and split it into a pocket, then spread tahini sauce inside.

Layer in the fried eggplant, a quartered @egg{4}, the tomato-cucumber salad, pickle slices and a generous spoon of @mango pickle{3%tbsp}.

Finish with more tahini and a scatter of parsley; wrap tightly and eat right away.