I saw this traditional Israeli sandwich being made on “Somebody Feed Phil” on Netflix and I had to recreate it as it looked so delicious. It’s got fried aubergines, boiled eggs, pickled vegetables, salad and a tahini dressing. What’s not to like? After the Gothenburg (also on this blog), this is my other favourite sandwich – and it’s not called the best sandwich in the world for nothing… It’s usually folded over or the filling is tucked into the pocket of a flat bread, but I’ve made it like an open sandwich so you can see the gorgeous ingredients. I have left Amba sauce out (which is a savoury mango pickle which you can buy online or make yourself but you can add it if you can get hold of it) and I used Sriracha instead of making chili sauce from scratch.

It’s a vegetarian dream.


Serves 2


For the Aubergines:

5 baby aubergines

salt and olive oil

For the Tahini dressing:

1\2 cup of Tahini

1 1\2 tbs of lemon juice

2 cloves of minced garlic

1\2 ts of salt

1\2 cup of warm water

2 ts of Sriracha or Harissa (or to taste)

For the Israeli Salad (all chopped very finely):

Handful of tomatoes

1\2 of a cucumber

1\2 of a red onion

1 1\2 tbs of lemon juice

1 1\2tbs of chopped parsley

1\2 ts of salt

For the Sabich:

2 warm wholemeal pita or flatbreads

A tub of hummus

4 hard boiled eggs (or 12 hard boiled quail’s eggs)

Sumac (to be sprinkled at the end)

Red cabbage finely shredded (…or even better, the one from my recipe)



Firstly, cut the aubergines into thin strips and put them in a colander with the salt and leave it for half an hour to take out the bitterness. Then pat dry. Heat the oil in a large frying pan over a medium heat and fry the aubergine slices in batches until they are golden brown and softened. Drain them on a paper towel and salt to taste.

For the tahini dressing: mix the tahini, lemon juice, garlic, Sriracha and salt together in a bowl. Add the warm water and mix together.

For the Israeli salad: mix all the ingredients together.

For the Sabich: toast the pita or flatbread on a gas stove to it gets charred slightly. Cut the top quarter of the bread, open it up and spread the hummus all over the inside. Then add the aubergines, hard boiled eggs and the Israeli salad, making sure you get everything in one bite.

Sprinkle with Sumac and drizzle with the Tahini dressing.

I shop at:


Leave a Reply