Mix the tahini and lemon juice and season with salt.
2
Gradually add cold water while stirring, until the sauce is smooth, pale and pourable.
💡When you add the first water, the tahini thickens and looks like dough: that's fine. Keep adding water and stirring, and it loosens into a smooth sauce.
3
Mix the tahini, lemon juice and garlic and season with salt.
4
Gradually add cold water while stirring, until the sauce is smooth, pale and pourable.
To assemble
5
Heat the oil in a deep pot and fry the eggplant slices in it until golden, and drain on paper towels.
StoveSlotted spoonCandy/oil thermometerDeep pot for frying
💡Fry eggplant for sabich until golden and completely soft, and drain well: it soaks up oil, and the paper draws out the excess.
💡Keep the oil at 170–180°C: too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.
💡Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
6
Open the pitas and spread tahini sauce inside.
7
Arrange the eggplant and slices of hard-boiled flax egg in the pita.
8
Add the amba, schug, salad and pickles.
335calories
16 gprotein
32 gcarbs
15 gfat
● protein 20%● carbs 39%● fat 41%
Per serving, servings (calculated for this version)
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⚖ About the ingredients
Tahini sauce: measured in cup in this recipe: 1 cup = 240 g · 665 kcal per 100 g · More about Tahini sauce →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Zhug (s'chug): measured in tbsp in this recipe: 1 tbsp = 15 g · 40 kcal per 100 g · More about Zhug (s'chug) →
Pickles: measured in pieces: one ≈ 50 g · 12 kcal per 100 g · More about Pickles →
🔧 Tools needed (3) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Deep pot for frying· Also works: Electric deep fryer (None) · Wok (Less oil, less stable)
Slotted spoon· Also works: Spider strainer (None) · Tongs (For large pieces)
Helps, not needed: Candy/oil thermometer
By the steps, as the recipe is built now: another version or addition can change the list.
