Sabich Sandwich (Egg-Free)

Ingredients

• 1 large Eggplant
• 4 tablespoons Olive oil
• 4 pieces Pita bread
• 0.5 cup Hummus
• 0.25 cup Tahini sauce
• 1 cup Israeli salad
• 0.25 cup Pickled mango (Amba)
• 1 cup Cooked potatoes, sliced
• 0.25 cup Fresh parsley, chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Instructions

1. 1Preheat your oven to 400°F (200°C). Cut the 1 large eggplant into 1/2-inch thick slices. In a large bowl, toss the eggplant slices with 2 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until all slices are evenly coated.
2. 2Spread the seasoned eggplant slices in a single layer on a large baking sheet. Place the baking sheet into the preheated oven and roast for 25 to 30 minutes, flipping the eggplant slices halfway through, until they are tender when pierced with a fork and golden brown. Carefully remove the baking sheet from the oven and set the roasted eggplant aside.
3. 3While the eggplant is roasting, or immediately after removing it, place the 4 pieces of pita bread directly onto the oven rack in the 400°F (200°C) oven. Warm the pita for 2 to 3 minutes, until they are soft and pliable. Remove the warm pita bread from the oven.
4. 4Carefully open each of the 4 warm pita pieces to create a pocket. Divide the 0.5 cup of hummus evenly among the four pita pockets, spreading it inside each one. Layer the inside of each pita with all of the roasted eggplant slices, followed by all of the 1 cup of cooked potatoes, sliced.
5. 5Add about 1/4 cup of the 1 cup Israeli salad to each pita, distributing it evenly. Drizzle the 0.25 cup of tahini sauce over the fillings in each pita, dividing it evenly among the four. Spoon about 1 tablespoon of the 0.25 cup pickled mango (Amba) over the tahini sauce in each pita.
6. 6Garnish each filled pita with a sprinkle of the 0.25 cup fresh parsley, chopped. Serve the Sabich Sandwiches immediately.

Related Guides