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Sabich pizza with eggplant and egg
Israeli-style pizza with roasted eggplant

Sabich Pizza with Roasted Eggplant and Tahini

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
Sabich was originally a Jewish Iraqi breakfast dish that became an iconic Israeli street food, typically served in a pita. This pizza version translates those rich flavors onto a crispy crust: creamy fried eggplant, soft boiled eggs, and earthy tahini sesame paste. It's a true fusion where the Mediterranean meets the Middle East.
🕒 Prep Time 1 hr 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 45 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Grill pan or skillet
  • Mixing bowl
  • Pastry brush

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Sesame

Instructions

1 ✓

Prepare the dough: Dissolve yeast in the warm water. Mix with flour and salt, then knead until smooth. Cover and let rise in a warm place for about 1 hour until doubled in size.

Tip: Warmth (around 80°F) speeds up the yeast activity, creating the gas bubbles needed for a light crust.
2 ✓

Meanwhile, slice eggplant into 1/2-inch rounds. Salt them, let sit, then pat dry. Brush with olive oil and pan-fry or grill until golden brown and soft.

Tip: Eggplant is like a sponge; cooking it beforehand collapses the air pockets and creates a creamy texture.
3 ✓

Boil the eggs for 10 minutes (hard-boiled), cool in ice water, peel, and slice into rounds.

Tip: Shocking the eggs in ice water makes peeling much easier.
4 ✓

Preheat oven to 425°F (220°C). Roll out the dough, spread a thin layer of tomato sauce, and arrange the fried eggplant slices on top.

Tip: We pre-cook the eggplant because it wouldn't fully soften during the short pizza baking time.
5 ✓

Bake for 12-15 minutes until the crust edges are crispy and brown.

Tip: There is no melting cheese to guide you here, so watch the crust color.
6 ✓

Remove from oven. Immediately top with egg slices, drizzle generously with tahini, and sprinkle with cumin and fresh parsley.

Tip: The aroma of hot bread mixing with earthy tahini and fresh herbs creates the signature Sabich experience.

Recipe FAQ

Why is my eggplant bitter?
Older eggplants can be bitter. Salt the slices and let them sit for 20 minutes, then wipe off the moisture to draw out the bitterness.
Should I bake the tahini?
No! Always drizzle tahini *after* baking. Heat destroys its creamy texture and can make it taste bitter.

Ingredients

  • 2 1/2 cups All-Purpose Flour
  • 3/4 cup + 2 tbsp Warm Water
  • 1 tsp Active Dry Yeast
  • 1 tsp Salt
  • 1 small (7 oz) Eggplant
  • 3 large Hard-boiled Eggs
  • 1/4 cup Tahini Sauce
  • 2 tbsp Fresh Parsley
  • 1 tsp Ground Cumin
  • 1 tbsp Olive Oil
  • 1/2 cup Tomato Sauce