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Shared by Tami Shemtov


Yield: 6 - 8 servingsTime: 1h


Yield: 6 - 8 servingsTime: 1h

This recipe was shared by Tami Shemtov. Read more about her family in "When Your Father Shares a Name with a National Dish." 


  • 8 large eggs, hard boiled, quartered or cut into ¼” slices
  • 2 medium eggplant, sliced into 1” rounds
  • 2 teaspoons kosher salt
  • olive oil, for brushing the eggplant
  • 6-8 pita or laffa

For serving:

  • Israeli chopped salad
  • Tahini
  • Parsley
  • Pickles
  • Olives
  • Hot peppers
  • Pieces of cooked potato
  • Zhoug (spicy yemenite hot sauce)
  • Amba (pickled mango chutney)
Main CoursesVegetarianPareveMiddle East


  • Step 1

    Preheat the oven to 425°.

  • Step 2

    Prepare the eggplant: Lay the eggplant rounds in a single layer on a wire rack set over a baking sheet. Sprinkle both sides with the salt and leave to sweat for at least 20 minutes or up to one hour. Thoroughly wipe the water from the eggplant slices using a paper towel and pat dry.

  • Step 3

    Generously brush both sides of the eggplant with olive oil and lay out on a baking sheet being careful not to overcrowd. Roast the eggplant for 20 minutes, flipping halfway through until browned and golden.

  • Step 4

    Create your spread: Pile the hard boiled eggs high in a bowl and lay the eggplant slices and pita out on plates of their own. Beyond these key ingredients, the experience is up to you! Assemble the rest of your spread by laying out your accompanying ingredients/condiments of choice in separate bowls or plates.

  • Step 5

    Make your sabich: Grab a pita, stuff it full of your favorite ingredients and enjoy.