Eggplant and Eggs Pita Sandwich (Sabich) Recipe: considered the first native Israeli dish. It's a popular street food, and very flavorful and easy to make.
Cooking eggs: Place the onion skin, coffee, bicarbonate and eggs in a deep oven-safe bowl. cover with water plus 4 inches [14 cm]. Cover with a tight fitting-lid and place in the oven at the minimum temperature it reaches. Cook for 3 hours.Remove from the liquid, gently tap against the countertop to crack the eggshell but without peeling. Return to the oven, cover, and cook for another 2 hours. Turn off the heat and leave in the oven until it reaches room temperature (about another hour).
Peeling and dicing: Remove eggs from the water (discard water and onion peels), peel, and cut the eggs into quarters. Set aside.
Fried eggplants
Frying eggplants: Place the eggplants in a deep bowl. Cover with a quart [1 lt] of water and add the salt. Let it rest for an hour. Remove eggplants from the water, rinse and squeeze as much water as possible. Pad dry with a paper towel.Heat vegetable oil over medium-high heat. Deep fry the eggplant slices until they turn golden brown. Let them rest on a paper towel to remove excess oil. Set aside.
Tahini sauce
Making sauce: Mix all the ingredients until you have a thick but pourable sauce (you may need to add a bit more water). Set aside.
Salat yerakot yisraeli (salad)
Making salad: Mix all the ingredients to combine. Set aside.
To serve
Serving: Halve the pita bread, stuff with salad, eggplant, and eggs. Drizzle with tahini sauce to taste.
Notes
As I mentioned before, there are many, many versions of this dish. The haminado eggs are not as common as plain hard-boiled eggs. I like the look and flavor of the haminado eggs (plus the Spanish connection), but you may go with hard-boiled eggs to save time.