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A man's hands holding a stuffed pita in sandwich paper.

Sabich | Israeli Breakfast Sandwich

This mouthwatering vegan sabich is a twist on the traditional Israeli classic. Soft roasted eggplant, creamy legumes, sliced potato, crunchy pickles, Israeli salad and hummus combine in each flavour-packed bite.
4.60 from 25 votes
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Course: Breakfast/Brunch | Sandwich
Cuisine: Israel
Diet: Vegan | Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
0 minutes
Total Time: 40 minutes
Servings: 5 servings
Calories: 645kcal
Author: Amanda Logan

Ingredients 

For the Vegetables

  • 2 medium globe eggplants or 4 small
  • pinch sea salt
  • 3 tablespoon olive oil
  • 2 potatoes see recipe notes for varieties

For the Israeli Salad

  • 1 cup quartered cherry tomatoes around 12 tomatoes
  • 1 Lebanese cucumber diced, or a small English cucumber
  • ½ red onion peeled and diced
  • ½ cup fresh mint well chopped
  • ½ cup flat-leaf parsley well chopped
  • 3 tablespoon olive oil
  • zest of 1 lemon
  • lemon juice begin with the juice of ½ a lemon and add to taste
  • salt and pepper to taste

For the "Egg Mixture"

  • 400 g canned white beans or chickpeas drained and rinsed well
  • 3 tablespoon vegan mayonnaise
  • ¼ -½ teaspoon harissa paste more if your like it hotter
  • ¼ teaspoon kala namak (Indian Black Salt) (optional)

To Finish

  • 4 whole dill pickles sliced
  • 5 pita bread pockets
  • ¾ cup hummus
  • Amba sauce (optional)
  • harissa or hot sauce

Instructions

For the Eggplant

  • Pre-heat your oven to 200°C (400°F). Slice the eggplant globes in to 1-inch slices and pop them in a large bowl. Massage the slices with olive oil making sure to coat them all well. If you need more oil, add it. Season the eggplant with salt and pepper and pop them in the oven for around 30-minutes, turning them over half-way. We want the eggplants soft in the centre and beginning to golden. Remove them from the oven when done.

For the Potato

  • While the eggplant is roasting, peel the potatoes (cut them in half if they are large) and pop them in a saucepan with enough cold water to cover them by at least an inch. Salt the water with a good pinch of salt and bring it up to a boil over high heat. Reduce the water to a simmer and cook for 10-minutes or until you can pierce the potato with a fork. Strain the potatoes and set aside.
  • When the potatoes are cool enough to handle, slice them in to 1cm (½-inch) thick rounds.

For the Israeli Salad

  • To make the salad, cut your cherry tomatoes in to eighths, dice the cucumber, finely dice the onion and chop the mint and parsley well. Combine all the ingredients, including the lemon, olive oil, and salt and pepper in a bowl and stir well. Taste and adjust as needed.

For the "Egg" Mixture

  • In a medium bowl, mix together the beans/chickpeas, mayonnaise, kala namak and harissa paste together, mashing some of the legumes as you go.

To Assemble the Sabich

  • Slice the dill pickles in to vertical slices around ½ cm thick.
  • Lay the pitas out on a board or plate to build the Sabich sandwich and smear a good amount of hummus on to each bread.
  • Cover half the pita with a layer of sliced potato.
  • Lay sliced pickle over the potato and spoon a few tablespoons of the "egg" mixture on to the pickle followed by 2-3 slices of eggplant.
  • Add 2 heaped tablespoons of the Israeli salad. Add Amba sauce (optional) and hot sauce (also optional).
  • Fold the pita in half and serve.

Notes

Potatoes: Choose a potato that is good for boiling. I use Ruby Lou potatoes from my local store but Sebago and Desiree will work too. Northern hemisphere friends can use Yukon Gold or Red Bliss.
Amba Sauce (optional): A staple Israeli condiment, amba sauce is made with pickled mango. You'll often find it served on sabich but I don't tend to use it. If you'd like to try it, Amy at "What Jew Wanna Eat" has a great quick amba sauce recipe.
Time-Saving Tip: buy pre-made tabbouleh instead of making your own Israeli salad. It's not traditional but it's quick and delicious.

Nutrition

Calories: 645kcal | Carbohydrates: 81g | Protein: 19g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Sodium: 967mg | Potassium: 1182mg | Fiber: 17g | Sugar: 14g | Vitamin A: 1078IU | Vitamin C: 29mg | Calcium: 178mg | Iron: 6mg
Tried This Recipe?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram.