Golden roasted eggplant, creamy tahini, jammy eggs, and a bright Greek salad come together in this vibrant Sabich inspired pita. Packed with texture, flavor, and fresh Mediterranean ingredients, this dish is perfect for lunch, dinner, or sharing with friends.
Serves 2-4
Ingredients
For the Crispy Eggplant
1 large eggplant, sliced ½ inch thick
Kosher salt
Olive oil
For the Greek Salad
2 tomatoes, medium diced
1 cucumber, medium diced
¼ red onion, thinly sliced
3 oz feta cheese, cubed
2 oz Kalamata olives, halved
1 tbsp red wine vinegar
2 tbsp extra virgin olive oil
Kosher salt
Dried oregano
For the Tahini Sauce
¾ cup tahini
¼ cup fresh lemon juice
1 garlic clove
Kosher salt
Cold water, as needed
For Assembly
Eggs
Pita bread
Flat leaf parsley, finely chopped
Sumac (optional)
Flaky salt
Instructions
Roast the Eggplant
Lightly salt the eggplant slices and let sit for 20 minutes to draw out excess moisture. Pat dry thoroughly. Toss with olive oil and roast at 425°F for 20–25 minutes, flipping halfway through, until deeply golden and tender.
Make the Tahini Sauce
In a bowl, whisk together tahini, lemon juice, garlic, and salt. Gradually add cold water while whisking until smooth, creamy, and pourable. Set aside.
Prepare the Greek Salad
Combine tomatoes, cucumber, red onion, feta, and olives in a bowl. Toss with red wine vinegar, olive oil, salt, and oregano. Chill until ready to serve and drain any excess liquid before assembling.
Cook the Jammy Eggs
Bring a pot of water to a rolling boil. Carefully add eggs and cook for 6 minutes and 30 seconds. Transfer immediately to an ice bath and cool for at least 5 minutes. Peel and halve just before serving.
Assemble the Pitas
Warm the pita bread in a dry skillet until soft and pliable. Fill with roasted eggplant, jammy eggs sprinkled with flaky salt, and Greek salad. Drizzle generously with tahini sauce, then finish with chopped parsley and a dusting of sumac if desired.
