Deconstructed Sabich with Tangy Amba

Name: Deconstructed Sabich with Tangy Amba
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 servings
Cuisine: Israeli
Ingredients: 1 large egg; 0.5 medium eggplant (sliced into 1/2-inch thick rounds); 0.25 teaspoon salt (divided); 1 tablespoon all-purpose flour; 0.25 cup vegetable oil (for frying); 0.5 mini cucumber (diced); 0.5 plum tomato (diced); 1 tablespoon fresh parsley (chopped); 1 teaspoon lemon juice; 0.25 teaspoon black pepper; 2 tablespoon ripe mango (finely diced or pureed); 1 teaspoon white vinegar; 0.25 teaspoon ground cumin; 0.125 teaspoon ground turmeric; 1 pinch sugar; 0.5 whole wheat pita bread

Experience the classic Israeli street food in a deconstructed bowl: crispy fried eggplant, hard-boiled eggs, a fresh Israeli salad, and a punchy homemade amba sauce, all served with warm pita.

Prep: 25 min
Cook: 20 min
Total: 45 min
Servings: 1
Cuisine: Israeli
Difficulty: Medium
Cost: $2.64/serving

Dietary

Nut-Free
High-Fiber

Ingredients

1 large egg
0.5 medium eggplant (sliced into 1/2-inch thick rounds)
0.25 teaspoon salt (divided)
1 tablespoon all-purpose flour
0.25 cup vegetable oil (for frying)
0.5 mini cucumber (diced)
0.5 plum tomato (diced)
1 tablespoon fresh parsley (chopped)
1 teaspoon lemon juice
0.25 teaspoon black pepper
2 tablespoon ripe mango (finely diced or pureed)
1 teaspoon white vinegar
0.25 teaspoon ground cumin
0.125 teaspoon ground turmeric
1 pinch sugar
0.5 whole wheat pita bread

Instructions

Place the large egg in a small saucepan, cover with cold water by about 1 inch. Bring to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for 9-10 minutes. Transfer to an ice bath for 5 minutes, then peel and slice into rounds.
While the egg cooks, prepare the eggplant. Lay the eggplant rounds on paper towels and sprinkle with 1/8 teaspoon salt. Let sit for 10 minutes to draw out excess moisture, then pat dry. Lightly dust the eggplant rounds with all-purpose flour.
Heat 1/4 cup vegetable oil in a medium skillet over medium-high heat. Fry the floured eggplant rounds for 3-4 minutes per side, or until golden brown and tender. Remove to a plate lined with paper towels to drain excess oil. Season with a pinch of salt.
Prepare the Israeli salad: In a small bowl, combine diced mini cucumber, diced plum tomato, chopped fresh parsley. Dress with 1 teaspoon lemon juice, 1/8 teaspoon salt, and 1/4 teaspoon black pepper.
Make the Amba sauce: In a very small bowl, mash or combine the finely diced/pureed ripe mango with white vinegar, ground cumin, ground turmeric, and a pinch of sugar. Mix well.
Warm the pita bread. To serve, arrange the fried eggplant, sliced hard-boiled egg, and Israeli salad in a bowl. Drizzle generously with the homemade Amba sauce. Serve with warm pita bread for scooping or building mini sandwiches.

Notes

Salting the eggplant before frying helps remove bitterness and prevents it from absorbing too much oil. For extra depth of flavor, roast the eggplant instead of frying.

Nutrition (per serving)

Calories: 763
Protein: 15.6 g
Carbohydrates: 48.3 g
Fat: 60 g
Fiber: 13 g
Sodium: 894 mg
Saturated Fat: 8.9 g
Sugar: 15.2 g
Cholesterol: 193 mg