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. Source: EatingWell Magazine, May 2019

Adeena Sussman


Ingredient Checklist


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

  • 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; 31.6 g total fat; 5.3 g saturated fat; 187 mg cholesterol; 444 mg sodium. 512 mg potassium; 33.3 g carbohydrates; 8.5 g fiber; 5 g sugar; 12.9 g protein; 3354 IU vitamin a iu; 48 mg vitamin c; 96 mcg folate; 90 mg calcium; 3 mg iron; 38 mg magnesium;