Sabich Salad takes everything that makes the classic pita pocket so irresistible and turns it into a generous, colourful platter made for sharing. Inspired by the much-loved Middle Eastern sandwich of fried eggplant, potato, boiled eggs, pickles and tahini, this version from Salata by Michael Rantissi and Kristy Frawley keeps all the richness, tang and texture of the original while giving it a fresh, salad-style feel.
The star here is the eggplant, fried until golden and soft, then layered with tender kipfler potatoes, juicy cherry tomatoes, herbs, pickled cucumbers, jalapeños and soft-boiled eggs. A creamy tahini garlic dressing ties everything together, adding nuttiness, brightness and just enough richness to make the dish feel deeply satisfying.
It is the kind of salad that does not behave like a side dish. It is bold, filling and full of contrast, with creamy, sharp, fresh and crunchy elements in every forkful. Serve it straight away while the eggplant is warm, or let it sit at room temperature as part of a relaxed lunch spread. Either way, it is a beautiful example of how a humble sandwich can become something entirely worthy of the centre of the table.
Sabich Salad by Michael Rantissi and Kristy Frawley
I grew up eating an amazing ‘sandwich’ that consisted of a pita pocket filled with eggplant, potato and eggs. This is a salad version of that delicious dish. It may seem like we’re using a lot of oil here to fry an eggplant to use in one dish, but you can definitely reuse the frying oil.
1 large eggplant (aubergine), peeled and cut into 3 cm (1 1⁄4 in) cubes sea salt and cracked black pepper, to taste 1 litre (4 cups) vegetable or rice bran oil, for deep-frying 300 g (10 1⁄2 oz) cherry tomatoes, preferably in a mix of colours, cut in half 1 bunch of flat-leaf parsley, finely chopped juice of 1 lemon 50 ml (1 3⁄4 fl oz) olive oil, plus extra for drizzling 200 g (7 oz) kipfler potatoes, boiled and cut into big chunks 3 soft-boiled eggs (see page 197), halved 6 jalapeno peppers, thinly sliced 4 pickled cucumbers, thinly sliced
TAHINI GARLIC DRESSING 100 g (3 1⁄2 oz) tahini 2 garlic cloves, peeled juice of 1⁄2 lemon 100 ml (3 1⁄2 fl oz) water sea salt and cracked black pepper, to taste
Place the eggplant in a colander. Sprinkle with salt and set aside for 45 minutes. Rinse well and pat dry. In a large saucepan, heat the oil to 170°C (340°F). To test if the oil is hot enough, drop in a cube of bread; if it turns golden brown in 20 seconds, you are good to start cooking. Working in batches, so the oil stays hot, fry the eggplant for about 2–3 minutes on each side, until nicely browned. Set aside to drain on paper towel. Toss the cherry tomatoes in a mixing bowl with the parsley, lemon juice and olive oil. Season with salt and pepper and set aside. Combine all the tahini dressing ingredients in a blender, until smooth, then set aside. To assemble the salad, arrange the eggplant and potatoes on a large platter. Top with the tomato mixture, then the eggs, jalapeno and pickled cucumbers. Drizzle with the dressing and extra virgin olive oil and serve straight away or at room temperature. Serves 4.
FAQs
What is Sabich Salad?
Sabich Salad is a salad-style version of the classic sabich sandwich, which is traditionally made with pita, fried eggplant, potato, boiled eggs, pickles, fresh salad and tahini. This version keeps those same bold flavours and textures but serves them as a colourful platter.
Can Sabich Salad be made ahead of time?
Parts of the salad can be made ahead. You can boil the potatoes, prepare the tahini garlic dressing and chop the vegetables earlier in the day. For the best texture, fry the eggplant closer to serving so it stays golden and soft rather than heavy.
Can I reuse the oil after frying the eggplant?
Yes, the frying oil can be reused. Let it cool completely, strain it through a fine sieve or muslin to remove any solids, then store it in a clean container. Reuse it for savoury cooking rather than delicate dishes.
What can I use instead of kipfler potatoes?
If you do not have kipfler potatoes, use small waxy potatoes, baby potatoes or chat potatoes. They hold their shape well and work beautifully with the tahini dressing and fried eggplant.
Is Sabich Salad vegetarian?
Yes, this Sabich Salad is vegetarian. It includes eggs, so it is not vegan, but it can be adapted by leaving out the eggs and adding extra potato, chickpeas or roasted cauliflower.
Can I make the tahini dressing without a blender?
Yes. Finely grate or crush the garlic, then whisk it with the tahini, lemon juice, water, salt and pepper until smooth. Add the water gradually, as tahini can thicken before it loosens into a creamy dressing.
What should I serve with Sabich Salad?
Sabich Salad is filling enough to serve on its own, but it also works well with warm pita, flatbread, falafel, grilled vegetables, hummus or a larger Middle Eastern-style mezze spread.
Can Sabich Salad be served cold?
It is best served straight away or at room temperature. The fried eggplant is especially delicious while still slightly warm, but the salad will still taste beautiful once it has cooled.
Images and text from Salata by Michael Rantissi and Kristy Frawley, photography by Alan Benson. Murdoch Books RRP $39.99
Love salads? Get more delicious salad recipes here.
Sabich Salad takes everything that makes the classic pita pocket so irresistible and turns it into a generous, colourful platter made for sharing. Inspired by the much-loved Middle Eastern sandwich of fried eggplant, potato, boiled eggs, pickles and tahini, this version from Salata by Michael Rantissi and Kristy Frawley keeps all the richness, tang and texture of the original while giving it a fresh, salad-style feel.
The star here is the eggplant, fried until golden and soft, then layered with tender kipfler potatoes, juicy cherry tomatoes, herbs, pickled cucumbers, jalapeños and soft-boiled eggs. A creamy tahini garlic dressing ties everything together, adding nuttiness, brightness and just enough richness to make the dish feel deeply satisfying.
It is the kind of salad that does not behave like a side dish. It is bold, filling and full of contrast, with creamy, sharp, fresh and crunchy elements in every forkful. Serve it straight away while the eggplant is warm, or let it sit at room temperature as part of a relaxed lunch spread. Either way, it is a beautiful example of how a humble sandwich can become something entirely worthy of the centre of the table.
Sabich Salad by Michael Rantissi and Kristy Frawley
I grew up eating an amazing ‘sandwich’ that consisted of a pita pocket filled with eggplant, potato and eggs. This is a salad version of that delicious dish. It may seem like we’re using a lot of oil here to fry an eggplant to use in one dish, but you can definitely reuse the frying oil.
1 large eggplant (aubergine), peeled and cut into 3 cm (1 1⁄4 in) cubes
sea salt and cracked black pepper, to taste
1 litre (4 cups) vegetable or rice bran oil, for deep-frying
300 g (10 1⁄2 oz) cherry tomatoes, preferably in a mix of colours, cut in half
1 bunch of flat-leaf parsley, finely chopped
juice of 1 lemon
50 ml (1 3⁄4 fl oz) olive oil, plus extra for drizzling
200 g (7 oz) kipfler potatoes, boiled and cut into big chunks
3 soft-boiled eggs (see page 197), halved
6 jalapeno peppers, thinly sliced
4 pickled cucumbers, thinly sliced
TAHINI GARLIC DRESSING
100 g (3 1⁄2 oz) tahini
2 garlic cloves, peeled
juice of 1⁄2 lemon
100 ml (3 1⁄2 fl oz) water
sea salt and cracked black pepper, to taste
Place the eggplant in a colander. Sprinkle with salt and set aside for 45 minutes. Rinse well and pat dry. In a large saucepan, heat the oil to 170°C (340°F). To test if the oil is hot enough, drop in a cube of bread; if it turns golden brown in 20 seconds, you are good to start cooking. Working in batches, so the oil stays hot, fry the eggplant for about 2–3 minutes on each side, until nicely browned. Set aside to drain on paper towel. Toss the cherry tomatoes in a mixing bowl with the parsley, lemon juice and olive oil. Season with salt and pepper and set aside. Combine all the tahini dressing ingredients in a blender, until smooth, then set aside. To assemble the salad, arrange the eggplant and potatoes on a large platter. Top with the tomato mixture, then the eggs, jalapeno and pickled cucumbers. Drizzle with the dressing and extra virgin olive oil and serve straight away or at room temperature. Serves 4.
FAQs
What is Sabich Salad?
Sabich Salad is a salad-style version of the classic sabich sandwich, which is traditionally made with pita, fried eggplant, potato, boiled eggs, pickles, fresh salad and tahini. This version keeps those same bold flavours and textures but serves them as a colourful platter.
Can Sabich Salad be made ahead of time?
Parts of the salad can be made ahead. You can boil the potatoes, prepare the tahini garlic dressing and chop the vegetables earlier in the day. For the best texture, fry the eggplant closer to serving so it stays golden and soft rather than heavy.
Can I reuse the oil after frying the eggplant?
Yes, the frying oil can be reused. Let it cool completely, strain it through a fine sieve or muslin to remove any solids, then store it in a clean container. Reuse it for savoury cooking rather than delicate dishes.
What can I use instead of kipfler potatoes?
If you do not have kipfler potatoes, use small waxy potatoes, baby potatoes or chat potatoes. They hold their shape well and work beautifully with the tahini dressing and fried eggplant.
Is Sabich Salad vegetarian?
Yes, this Sabich Salad is vegetarian. It includes eggs, so it is not vegan, but it can be adapted by leaving out the eggs and adding extra potato, chickpeas or roasted cauliflower.
Can I make the tahini dressing without a blender?
Yes. Finely grate or crush the garlic, then whisk it with the tahini, lemon juice, water, salt and pepper until smooth. Add the water gradually, as tahini can thicken before it loosens into a creamy dressing.
What should I serve with Sabich Salad?
Sabich Salad is filling enough to serve on its own, but it also works well with warm pita, flatbread, falafel, grilled vegetables, hummus or a larger Middle Eastern-style mezze spread.
Can Sabich Salad be served cold?
It is best served straight away or at room temperature. The fried eggplant is especially delicious while still slightly warm, but the salad will still taste beautiful once it has cooled.
Love salads? Get more delicious salad recipes here.
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