Sabich is a beloved Israeli sandwich layered with fried eggplant, hard-boiled eggs, fresh salads, and creamy tahini. Here, it's served in golden puff pastry for a fun twist.
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About This Recipe
Sabich (pronounced "sah-BEEKH") is a popular Middle Eastern street food, often served in pita and filled with all sorts of additions, including fried eggplant, hard-boiled egg, chopped salad, pickles, and creamy tahini sauce.
I gave it a fun twist by swapping the pita for sesame-topped puff pastry triangles, so you get that flaky, buttery crunch with all the bold, saucy and crunchy Sabich fillings tucked inside.
The beauty of Sabich is how versatile it is! Have fun mixing and matching the salads, switch up the sauces, or even roast the eggplant instead of frying. However you layer it, this sandwich is all about texture, color, and bold flavors!
📋 Ingredients
- Fried Eggplant – I use the same cooking method for my Eggplant Parmesan: dredged, fried until golden, and perfectly crisp. You can make it ahead and reheat in the oven.
- Chopped Salad – A refreshing mix of tomatoes, cucumbers, and herbs that adds brightness to every bite.
- Sumac Onion Salad – Thinly sliced onions are tossed with bright sumac, lemon, and parsley for a tangy, crunchy layer.
- Hard-Boiled Eggs – You can buy pre-cooked eggs for convenience, or make your own: place eggs in a saucepan, cover with cold water, bring to a boil, then simmer 9–10 minutes. Cool in ice water before peeling.
- Tahini Sauce – Creamy, nutty, and easy to make ahead. You can have fun with the flavors and make a lemon herb tahini or add harissa tahini for a spicy twist.
- Harissa Sauce – A spicy, smoky chili paste that adds a little heat. I have a recipe for homemade harissa in my cookbook, but for store-bought I love Mina Harissa (the spicy version is my go-to).
- Shredded Cabbage Salad – Crisp and crunchy, it adds a little extra freshness and texture when layered into the sandwich.
- Puff Pastry – The flaky base that makes this Sabich a little different. I cut the sheets into large triangles, brushed them with egg wash, sprinkled sesame seeds on top, and baked until golden and puffed.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Keep it classic: Use pita bread instead of puff pastry.
- Eggplant options: Roast or grill the eggplant instead of frying for a lighter flavor.
- Mix up the salads: Try pickled peppers, tabbouleh, or even roasted vegetables.
- Swap the protein: Chicken schnitzel or fried zucchini or tomato fritters would also be fantastic.
- Sauces: Tahini sauce is a must, but zhug, amba (pickled mango sauce), or a good store-bought harissa all work beautifully.
⏲️ Instructions
Slice the Eggplant – Peel in “zebra stripes” so some skin stays on for structure, then slice the eggplant into ½-inch rounds.
Set Up a Dredging Station – One plate with flour, another with whisked egg, and a third with panko breadcrumbs.
Coat the Eggplant – Dredge each slice in flour, then egg, then breadcrumbs and place in hot oil.
Fry Until Golden – Fry the eggplant until beautifully crisp and golden brown on both sides, then set aside.
Bake the Puff Pastry – Cut the sheet of puff pastry into triangles, brush with egg wash and sprinkle sesame seeds. Bake until puffed and golden.
Assemble the Sandwich – Layer fried eggplant, chopped salad, sumac onions, cabbage, egg, tahini, and harissa inside the pastry.
📍 Recipe Tips
- Choosing eggplant: Look for eggplant that has smooth, shiny skin with no bruises, and one that feels heavy for its size. Younger eggplants usually have fewer seeds.
- Dredging tip: Shake off extra flour/egg/breadcrumbs before frying so the coating stays crisp.
- Oil temperature: Fry around 360°F. Test with a pinch of breadcrumbs and if it sizzles, it’s ready. Don’t overcrowd the pan or the oil temp will drop.
- Drain smart: Place the fried eggplant on a wire rack over a sheet pan to keep them crisp (not soggy).
- Make-ahead: The salads and tahini sauce can be prepped 1–2 days ahead. Eggplant can be fried earlier and reheated in the oven on a rack.
- Tahini tip: If your sauce thickens, just thin it with water and continue whisking until pourable with a similar texture to honey.
Serving Suggestions
This sandwich is basically a full meal in one bite — crispy eggplant, fresh salad, creamy sauce, and flaky pastry. But if you want extras on the side:
- Serve with hummus or tzatziki for dipping.
- Olives or quick pickles for snacking
- Pair with a cold beer, mint tea, or sparkling lemonade for the full street-food vibe.
More Mediterranean Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Sabich Sandwich with Puff Pastry (Eggplant & Tahini)
LittleFerraroKitchen.com
Ingredients
For the Fried Eggplant
- 1 medium eggplant peeled in stripes and sliced into ½-inch rounds
- 1 cup all-purpose flour
- 2 large eggs whisked
- 1 ½ cups panko breadcrumbs
- Neutral oil for frying
For the Puff Pastry
- flour for dusting
- 1 sheet puff pastry thawed
- 1 egg whisked for egg wash
- 1 tablespoon sesame seeds
For the Salads & Fillings
- 4 hard-boiled eggs sliced
- Fresh chopped salad linked
- Sumac onion salad linked
- Shredded cabbage salad recipe below
- Tahini sauce linked
- Harissa store-bought or homemade, optional
For the Shredded Cabbage Salad
- 1 cup red cabbage finely shredded
- ¼ cup parsley leaves finely chopped
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt to taste
Instructions
Fry the Eggplant
- Set up a dredging station with three shallow bowls: flour, whisked eggs, and panko breadcrumbs.
- Lightly season eggplant slices with salt. Dredge each slice in flour, dip in egg, then coat in panko.
- Heat ½ inch of oil in a skillet over medium-high heat. Fry eggplant slices until golden brown, about 3–4 minutes per side. Drain on paper towels.
Bake the Puff Pastry
- Preheat oven to 400°F (200°C).
- Roll out the puff pastry sheet slightly on a lightly floured surface, then cut into 4 large triangles.
- Place on a parchment-lined baking sheet, brush with egg wash and sprinkle with sesame seeds.Bake for 15–18 minutes, until golden and puffed. Then remove and set aside.
Make the Cabbage Salad
- Toss shredded cabbage with lemon juice, parsley, olive oil, and a pinch of salt. Use your hands to massage the dressing into the cabbage. Set aside.
Assemble the Sandwich
- Carefully slice each baked puff pastry triangle open.
- Spread a layer of harissa on the bottom, then 1-2 slices of fried eggplant, 2-3 hard-boiled egg slices, spoonful of chopped salad, sumac onion salad, and shredded cabbage.
- Drizzle with tahini sauce and close the sandwich. Serve immediately.
Notes
- Choosing eggplant: Look for eggplant that has smooth, shiny skin with no bruises, and one that feels heavy for its size. Younger eggplants usually have fewer seeds.
- Dredging tip: Shake off extra flour/egg/breadcrumbs before frying so the coating stays crisp.
- Oil temperature: Fry around 360°F. Test with a pinch of breadcrumbs and if it sizzles, it’s ready. Don’t overcrowd the pan or the oil temp will drop.
- Drain smart: Place the fried eggplant on a wire rack over a sheet pan to keep them crisp (not soggy).
- Make-ahead: The salads and tahini sauce can be prepped 1–2 days ahead. Eggplant can be fried earlier and reheated in the oven on a rack.
- Tahini tip: If your sauce thickens, just thin it with water and continue whisking until pourable with a similar texture to honey.
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