Make Ahead

MISO EGGPLANT SABICH

May 30, 2020
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Photo by Our Modern Kitchen
Author Notes

Sabich is an extremely popular street food in Israel. It is said to have been brought by Iraqui immigrants in the 1950s, where the winning combination of fried eggplant, hard-boiled eggs and a host of punchy condiments won over Israeli taste buds.
Although typically fried, we’ve chosen to roast our eggplant in miso - a winning and much-loved combo. We’ve opted for a softer-yolked 6-minute-egg and stuffed our pitas with salad, tahini sauce and a combination of spicy Zhoug and sweet mango chutney.
An unusual combination of ingredients to be sure, but these sandwiches are dynamite and will convert you as soon as you try them.
Our Modern Kitchen

  • Prep time 1 hour
  • Cook time 30 minutes
  • Serves 4
Ingredients
  • THE SABICH
  • 4 Large Pita, toasted
  • 4 Eggs, soft-boiled or hard-boiled if preferred
  • -
  • THE MISO EGGPLANT
  • 1 Large Eggplant, about 400g, quartered and cut into 1cm slices
  • 1 tablespoon White Miso
  • 15 milliliters Hot Water
  • 1 tablespoon Olive Oil
  • 2 teaspoons Sesame Seeds
  • Generous Pinch of Salt & Pepper
  • -
  • THE SALAD
  • Little Gem Lettuce, shredded
  • Half a Small Cucumber, halved and finely sliced
  • 2 Large Tomatoes, diced into 2cm chunks
  • Small Bunch of Coriander, roughly chopped
  • Small Bunch of Parsley, roughly chopped
  • -
  • THE TAHINI SAUCE
  • 1 tablespoon Tahini
  • Juice of 1 Lemon
  • 1 Small Garlic Clove, grated
  • Pinch of Salt
  • -
  • Zhoug, to serve
  • Amba Sauce or Mango Chutney, to serve
In This Recipe
Directions
  1. THE MISO EGGPLANT
  2. Place the sliced eggplant into a large sieve or colander, and season generously with salt. Leave to stand over a plate or in the sink for 30 minutes. This will help to draw out any bitter juices from the eggplant.
  3. Preheat the oven to 180ºC / 360ºF (Fan).
  4. Rinse the eggplant and pat dry before arranging on a baking tray. Drizzle the olive oil over the eggplant and add a pinch of pepper, making sure the eggplant is evenly covered. Transfer to the oven and bake for 10 minutes.
  5. In a large bowl, mix together the miso paste with the hot water until you achieve a thick glaze. After 10 minutes of roasting, remove the eggplant from the oven and transfer into the bowl with the miso. Toss together until the eggplant pieces are well covered. Return the eggplant to the baking tray and place back into the oven and roast for a further 20 minutes or until cooked through and golden.
  6. Remove from the oven and sprinkle with sesame seeds whilst the eggplant is still hot. Set aside until needed.
  7. THE TAHINI SAUCE
  8. In a mixing bowl, combine the tahini, lemon juice and the garlic. Whisk together until smooth and emulsified. You may need to add a splash of water if too thick. Season to taste with salt and pepper and set aside until needed.
  9. THE SALAD
  10. Combine all the salad elements and mix together. Set aside until needed.
  11. ASSEMBLING THE SABICH
  12. Peel the eggs and divide into eighths. Open a toasted pita and add a generous smear of the tahini sauce to the inside, if you like spice, a spoonful of zhoug, if you prefer it sweet, a spoonful of amba sauce. If you feel adventurous - have both! Add in the salad, eggplant and the egg segments and top with an added drizzle of tahini sauce.

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