Sabich — Israeli Eggplant and Egg Sandwich with homemade amba (mango pickle) and homemade rolls

👨‍🍳 Method

For the homemade rolls ✓ Homemade · or skip – back to store-bought

1. 1
   Mix the flour, yeast and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water and olive oil and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   BowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   Cover and Let rise about an hour in a warm place, until the dough doubles in size.

   Plastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
4. 4
   Divide the dough into 12 equal balls: cut it with a bench scraper and roll each piece under your palm into a smooth ball.

   Bench scraperKitchen scale

   💡Balls of equal weight bake in the same time: weigh the dough and divide it by weight, not by eye.
5. 5
   Place the balls on parchment paper on a baking sheet, with space between each ball.

   Baking panParchment paper

   💡Leave space between the balls: they grow as they rise and in the oven, and when crowded they stick together and bake pale at the sides.
6. 6
   Cover and Let rise another 30 minutes, until the rolls have risen.

   Plastic wraporKitchen towel
7. 7
   Preheat the oven to 180°C (355°F).

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
8. 8
   Bake 15–20 minutes, until the rolls are golden.

   OvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.

For the Pita Sandwich

1. 9
   Slice the eggplants into rounds 1 cm thick.

   KnifeCutting board
2. 10
   Sprinkle the salt over the eggplant slices, leave for 20 minutes and squeeze out their liquid.

   Colander
3. 11
   Sprinkle the paprika over the eggplant.

   StoveFrying panPaper towels

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
4. 12
   Sprinkle the paprika over the eggplant.
5. 13
   Open the pitas and spread the hummus and tahini inside.
6. 14
   Arrange the eggplant and slices of hard-boiled egg in the pita.
7. 15
   Heat the oil in a small pot and fry the garlic 2 minutes.

   StoveSmall saucepan
8. 16
   Add the turmeric and fry half a minute.

   Stove

   💡The spices go into the hot oil for only half a minute: burnt turmeric turns bitter.

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
9. 17
   Add the mango and stir, then add the vinegar, salt and black pepper.
10. 18
    Turn down the heat and simmer 20–25 minutes, stirring occasionally, until the mango softens and thickens.

    Stove

    💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
11. 19
    Blend into a smooth spread and let cool.

    BlenderorFood processor
12. 20
    Add the tomatoes, cucumber, red onion, parsley and amba.