Sabich Nachos


Prep time 20mins
Cook time 15mins
Serves or Makes: 4


  • 3 pitas, cut into 8 triangles
  • olive oil, for drizzling
  • 2 tablespoons za'atar, plus more for garnish
  • 1 teaspoon sumac, plus more for garnish
  • 1 eggplant, peeled and cut into small cubes
  • Kosher salt, to taste
  • 3 hardboiled eggs, peeled and chopped
  • 1 Persian cucumber, diced
  • 1 medium tomato, diced
  • small bunch of fresh mint leaves, plus more for garnish
  • 2 tablespoons fresh lemon juice
  • harissa, for serving
  • tahini sauce, for serving
  • Aleppo pepper, for garnish ⠀


  • Step 1

    Preheat the oven to 400 degreesF. Add pita wedges to a lined baking sheet. Drizzle with olive oil and season with za'atar and sumac. Toss to coat. Bake until crisp and lightly golden brown, about 10 minutes.

  • Step 2

    Heat a skillet over medium-high heat and drizzle with olive oil. Add cubed eggplant and fry until golden brown on all sides. Once done, remove to a paper towel lined plate and sprinkle with kosher salt. Set aside.

  • Step 3

    In medium bowl, mix chopped cucumber, tomato, fresh mint and lemon juice. Season with salt.

  • Step 4

    To serve, scatter toasted pita chips onto a platter. Top with fried eggplant, chopped salad, and hard boiled eggs.

  • Step 5

    Garnish with olive oil, tahini sauce, harissa, fresh herbs and Aleppo pepper.