Sabich Sandwich

For a vegan take on the typical Israeli breakfast sandwich, make this delectable Sabich. It’s simple to prepare, excellent for meal preparation, and lick-the-plate fantastic with roasted aubergine, potato, creamy beans and a fresh Israeli salad.

Ingredients

4 pita bread or laffa bread
1 large eggplant, sliced into rounds
4 boiled eggs, sliced
1 cup Israeli salad (diced cucumbers, tomatoes, and onions)
1/2 cup tahini sauce
1/4 cup amba sauce (pickled mango sauce) – optional
Fresh parsley or cilantro, chopped (for garnish)
Olive oil, for frying the eggplant
Salt and pepper to taste

Instructions

Preheat the oven to 200°C (390°F). Place the sliced eggplant rounds on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 20-25 minutes or until the eggplant is tender and slightly browned. Alternatively, you can pan-fry the eggplant slices in olive oil until they are golden brown and cooked through.
While the eggplant is roasting, prepare the boiled eggs and Israeli salad.
To assemble the Sabich Sandwich, warm the pita bread or laffa bread. You can do this by wrapping them in aluminum foil and placing them in the oven for a few minutes.
Once the bread is warm, spread a generous amount of tahini sauce inside each pita or laffa.
Layer the sliced eggplant, boiled eggs, and Israeli salad inside the bread.
Drizzle amba sauce (if using) over the fillings for an extra burst of flavor.
Garnish with chopped parsley or cilantro.
Fold the Sabich Sandwich and enjoy it while it’s warm and flavorful!