Dairy-Free & Egg-Free Sabich Sandwich (Israeli Eggplant Sandwich)

Instructions

1. 1Slice the 1 large eggplant into about 0.64 cm thick rounds. Place the rounds in a single layer in a large non-stick skillet. Add the 1/4 cup olive oil to the skillet. Heat the skillet over medium-high heat (approximately 400°F / 200°C). Pan fry the eggplant rounds for 3-4 minutes per side, until they are golden brown and tender.
2. 2While the eggplant is frying, place the 2 medium potatoes in a medium pot. Cover them with water and bring to a boil over high heat (450°F / 230°C). Reduce the heat to medium (175°C) and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and let them cool slightly before slicing them into rounds.
3. 3Press the 1 block firm tofu to remove excess water, then cut it into about 2.5 cm cubes. In a small bowl, combine the turmeric, 1/4 tsp black salt, and 1 tbsp lemon juice. Add the tofu cubes to the bowl and gently toss to coat. Heat a separate large skillet over medium-high heat (approximately 400°F / 200°C). Add the marinated tofu cubes and pan fry for 5-7 minutes, turning occasionally, until golden brown and slightly crispy. The black salt will give the tofu an eggy aroma and flavor.
4. 4Warm the 4 large pita bread until soft and pliable. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side, or by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. 5Open each warm pita bread. Spread about 1/4 cup of the 1 cup hummus on one inner side of the pita, and about 2 tablespoons of the 1/2 cup tahini sauce on the other inner side.
6. 6Layer the inside of each pita with the fried eggplant rounds, the sliced potato rounds, the marinated tofu cubes, and about 1/4 cup of the 1 cup Israeli salad (cucumber, tomato, onion).
7. 7Serve the 4 sabich sandwiches immediately.

Substitutions

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