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.
¼ -½teaspoonharissa pastemore if your like it hotter
¼teaspoonkala namak (Indian Black Salt)(optional)
To Finish
4whole dill picklessliced
5pita bread pockets
¾cuphummus
Amba sauce (optional)
harissaor 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.
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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.
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