Recipes  
Pita with Eggplant and Egg (<i>Sabich</i> Sandwich)
Pita with Eggplant and Egg (<i>Sabich</i> Sandwich)
Open in full-screen mode

Pita with Eggplant and Egg (Sabich Sandwich)

Preparation
25 MIN
Cooking
15 MIN
Servings
4
Share

Ingredients

Preparation

  1. In a large skillet over medium-high heat, warm ½ inch (1 cm) of oil. Fry a few slices of eggplant at a time in the oil until tender and golden. Set aside on a plate lined with paper towel. Season with salt and pepper.
  2. In a bowl, combine the tomato, cucumber, onion, cilantro and lemon juice. Season with salt and pepper.
  3. Cut the top end off each pita bread to form a pocket. Spread the inside of the breads with the tahini sauce. Layer in the eggplant slices, tomato salad and eggs. Top with the amba sauce.

Note

Thick pitas breads work better here than traditional thin pitas. If unavailable, you can layer the sandwich ingredients over warmed naan breads and serve it as an open-faced sandwich or pizza.

Good with...

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.