Serves 6 to 8
Sabich is the signature Iraqi pita sandwich that was traditionally eaten on Shabbat mornings, but is now a staple of Israeli street food alongside falafel. I love to serve it family-style for Shabbat lunch or for Shalosh Seudot, the third meal of Shabbat, when everyone is still full from their cholent and a light salad makes for the perfect meal.
1 medium eggplant, ends trimmed, cut into ½- to 1-inch cubes
3 tablespoons extra-virgin olive oil
Kosher salt to taste
10 ounces red cabbage (½ small head), shredded
2 tablespoons grapeseed oil
Juice of ½ lemon
3 Jammy Soft-Boiled Eggs halved
2 plum tomatoes, sliced, or 1 bunch cherry tomatoes on the vine
2 Persian cucumbers, sliced
6 Israeli pickles, sliced in half lengthwise
3 ounces pita chips (use store-bought or bake your own,
¾ cup Extra-Creamy Tahini
2 tablespoons amba (mango relish)
Fresh cilantro, roughly chopped
1 Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2 Place the cubed eggplant on the baking sheet, drizzle it with olive oil, and quickly toss to coat. Season with salt. Roast for 25 to 30 minutes, until fork-tender and starting to brown, tossing halfway through.
3 Meanwhile, marinate the cabbage. In a large bowl, toss the red cabbage, grapeseed oil, lemon juice, and salt together to fully coat the cabbage. Set aside while you prepare the other ingredients.
4 In the center of an oval platter, place the cabbage salad in a mound. Place the roasted eggplant, soft-boiled eggs, tomatoes, cucumbers, pickles, and pita chips around the cabbage. Drizzle with the Extra-Creamy Tahini,Tahini, dollops of amba, and sprinkle with cilantro.