How To Prepare Sabich

A regular on the Tel Aviv snack scene, sabich combines hot, salty, fried aubergine and cold salad with creamy, nutty hummus and zingy crunchy pickles. We’ve left out the Israeli mango pickle, as it’s hard to get in this country but if you do find some, you won’t regret it.

Ingredients

  • ½ aubergine, sliced into 1cm/½in thick rounds
  • 1 tsp olive oil
  • 1 tomato, chopped
  • ¼ cucumber, chopped
  • ½ lemon, juice only
  • 1 tbsp finely chopped fresh flat-leaf parsley
  • 3 red or white cabbage leaves, shredded
  • 1 tbsp white or red wine vinegar
  • 3 tbsp tahini
  • 3 tbsp plain yoghurt
  • 2 large pitta breads
  • 2 tbsp hummus
  • 2 hard-boiled eggs, peeled and sliced
  • 1 pickled chilli
  • salt and freshly ground black pepper