Sabich Sandwich with Puff Pastry (Eggplant & Tahini)
A playful twist on the classic Sabich sandwich, with crispy eggplant, hard-boiled eggs, salads & tahini layered inside golden, flaky puff pastry
Servings: 4 sandwiches
Calories: 716kcal
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.
Nutrition
Calories: 716kcal | Carbohydrates: 71g | Protein: 22g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.01g | Cholesterol: 309mg | Sodium: 435mg | Potassium: 312mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1003IU | Vitamin C: 19mg | Calcium: 130mg | Iron: 6mg