Do you ever go to a falafel joint and not order a falafel? Me neither. It’s too hard, like going to Shake Shack and skipping the ShackBurger. As a happy medium, at the falafel place I’ll occasionally add an extra ingredient to my sandwich: fried eggplant.
I love eggplant, always. When fried, the slices adds a lusciousness to the sandwich, as if the smooth tahini sauce and rich falafel weren’t enough.
Were you to scroll your eyes down the menu at a falafel joint and squint at the listings below the main event, you might notice an option called “Sabich Sandwich.” An Israeli alternative to the falafel, the sandwich is made of egg, eggplant, and tahini sauce.
It has has a murky origin but a bright future in my life: it’s easy to make at home if you bake rather than fry the eggplant, healthful without being austere, and satisfying because it’s still plenty rich. Here’s my version, which fits into my brown bag lunch routine beautifully.
(I make the eggplant and hard-boiled eggs in advance, then whip together the herby tahini sauce and assemble the sandwich when I want to eat or pack lunch.)