Sabich

This mouthwatering vegan sabich is a twist on the traditional Israeli classic. Soft roasted eggplant, crunchy pickles, Israeli salad and hummus combine in each flavor-packed bite. Recipe adapted from My Goodness Kitchen and serves 5.

Ingredients

For the eggplant

• 2 medium globe eggplants or 4 small

• pinch sea salt

• 3 tablespoon olive oil

For the Israeli Salad

• 1 cup quartered cherry tomatoes or diced Roma tomatoes

• 2 Persian cucumbers diced, or half an English cucumber

• ½ red onion peeled and diced

• ½ cup fresh mint well chopped

• ½ cup flat-leaf parsley well chopped

• 1 tablespoon olive oil

• lemon juice - begin with the juice of ½ a lemon and add to taste

• salt and pepper to taste

To Finish

• 4 whole dill pickles sliced

• 5 pita bread pockets

• ¾ cup hummus

• Amba sauce (fermented mango sauce - optional)

• harissa or hot sauce

Instructions

1. For the Eggplant: Preheat 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 center and beginning to golden. Remove them from the oven when done.

2. 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.

3. To Assemble the Sabich: Slice the dill pickles in vertical slices around ¼” thick.

4. 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. Lay sliced pickle over the hummus and spoon a few tablespoons of the Israeli salad. Add Amba sauce (optional) and hot sauce (also optional).

5. Fold the pita in half and serve. Enjoy!

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