One of the most popular street foods in Israel is a sabich, an overstuffed sandwich that always includes eggplant and hard-boiled eggs--along with a potential kitchen sink of salads and sauces. This fork-and-knife version inspired by one served at Tel Aviv's Yom Tov Café is way less messy to eat. Try this healthy sandwich for breakfast, lunch or dinner.

Adeena Sussman
Source: EatingWell Magazine, May 2019

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Recipe Summary

active:
10 mins
total:
55 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Line a baking sheet with foil.

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  • Place eggplant on the prepared pan and brush with 1/3 cup oil, flipping and brushing on both sides until all the oil is absorbed. Season with 1/4 teaspoon each pepper and salt. Bake the eggplant, turning once halfway, until soft and golden, 30 to 40 minutes total.

  • Meanwhile, toss cilantro, parsley, onion, preserved lemon, lemon juice, turmeric and cumin with the remaining 2 tablespoons oil, 1/2 teaspoon pepper and 1/4 teaspoon salt in a large bowl.

  • Top lavash (or pita) with the eggplant, herb mixture and eggs.

Nutrition Facts

474 calories; protein 12.9g 26% DV; carbohydrates 33.3g 11% DV; exchange other carbs 2; dietary fiber 8.5g 34% DV; sugars 5.5g; fat 31.6g 49% DV; saturated fat 5.3g 27% DV; cholesterol 186.5mg 62% DV; vitamin a iu 3353.7IU 67% DV; vitamin c 48.3mg 81% DV; folate 95.7mcg 24% DV; calcium 89.6mg 9% DV; iron 3.5mg 19% DV; magnesium 37.6mg 13% DV; potassium 511.6mg 14% DV; sodium 444.4mg 18% DV.