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.
- 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
- 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!
- Calories: 500 kcal
- Protein: 18g
- Carbohydrates: 50g
- Dietary Fiber: 8g
- Sugars: 6g
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 23g
- Cholesterol: 190mg
- Sodium: 600mg
- Potassium: 650mg
- Calcium: 150mg
- Iron: 3mg
- Vitamin D: 1.5mcg
- Vitamin A: 600IU
- Vitamin C: 15mg