Israeli sabich pitta with aubergine and boiled egg
Crisp roasted aubergine, jammy egg, chopped salad and tahini stuffed into a warm pitta. A proper street food lunch.
- Time40 min
- LevelEasy
- Costabout £1.59 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 220°C (200°C fan). Toss the aubergine with the oil, cumin and salt on two trays. Roast for 30 minutes, turning once, until deep golden and soft.
30 min - 2
Boil the eggs in a pan for 8 minutes, then cool in cold water, peel and slice.
8 min - 3
Whisk the tahini with the lemon juice and cold water until smooth and pourable.
- 4
Mix the tomato, cucumber and parsley with a pinch of salt.
- 5
Warm the pitta and split open. Fill with aubergine, egg and salad and drizzle with the tahini sauce.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.