Sabich: Pita with Fried Aubergine, Eggs, Hummus, Tahini and Chopped Salad
Inspired by techniques from Serious Eats and NYT Cooking.
Warm pitta is filled with hummus, crisp fried aubergine, sliced boiled eggs, pickles, chopped salad and lemony cabbage, all drizzled with tahini sauce.
Always check the labels of the products you use.
Method
- 1
Boil the eggs. Boil the eggs for 10 minutes so the yolks are completely firm. Cool them in cold water, then peel and slice.
- 2
Fry the aubergine. Heat 5 mm oil in the frying pan over medium-high heat until shimmering. Fry the aubergine in batches for 2-3 minutes each side until deep golden and soft right through, lowering the heat if the oil smokes. Drain on kitchen paper. Hot oil seals the slices so they absorb less.
- 3
Make the salads. Mix the tomatoes, cucumber, lemon juice, parsley and salt in one bowl, and toss the cabbage with the lemon juice in another.
- 4
Make the tahini sauce. Whisk the tahini, lemon juice, garlic and water until smooth and pourable. It thickens before it loosens, so keep whisking.
- 5
Warm the pittas. Warm the pittas and split them open to make pockets.
- 6
Assemble. Spread 3 tbsp hummus inside each pitta, then add 2-3 slices of aubergine and 1 tbsp tahini sauce, followed by the egg slices and pickles. Spoon in the salad and cabbage, drizzle with the remaining tahini sauce and amba if using, and serve at once.
Storage
Keep the components separately in the fridge for up to 2 days and assemble fresh. Cooked eggs keep for 3 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 3.4 g protein per 100 kcal, about 14% of energy (needs ≥ 12%)
- Low sugars: 3 g sugars per 100 g (limit ≤ 5 g)
- Source of fibre: 1.7 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 293 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
1.3 g per serving
2.6 % of the 50 g daily maximum · 5.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- medium saucepan
- bowl of cold water
- large frying pan
- kitchen paper
- baking tray
- 3 small bowls
- whisk
- sharp knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 595 kcal |
| Protein | 20.1 g |
| Carbohydrate | 57 g |
| of which sugars | 8.8 g |
| of which free sugars | 1.3 g |
| Fat | 34.1 g |
| of which saturates | 4.9 g |
| Fibre | 10 g |
| Salt | 2.08 g |
Protein per 100 kcal
3.4 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
