Description
Vegan Sabich is a hearty, flavorful sandwich filled with crispy fried eggplant, mushrooms, and a fresh Israeli salad. Topped with creamy hummus, tangy tahini sauce, and a kick of amba sauce, it’s a satisfying and delicious plant-based meal.
Ingredients
Units
Scale
- 4 large pitas (or 8 small pitas)
- 1 large eggplant
- 200g (7oz) mushrooms (oyster or portobello work well)
- 2 tbsp olive oil
- 1 cup hummus
- 1/2 cup tahini sauce
- 1/2 cup amba sauce
- 2 cups Israeli salad (diced cucumber, tomatoes, onions, parsley, lemon juice, olive oil)
Instructions
- If making Israeli salad, tahini sauce, and hummus fresh, assemble these before frying the eggplant.
- If using pre-made pita, place the pitas in a damp kitchen towel on a baking sheet and warm them in the oven at 250°F for 5-10 minutes to soften.
- In a large pan, heat olive oil and fry the eggplant, salting well to draw out moisture. Once the eggplant begins to brown, add the mushrooms and continue frying until both are caramelized and crispy on all sides.
- Remove the eggplant and mushrooms from the pan and place them on paper towels to absorb excess oil.
- Remove the pitas from the oven, cut in half (if using large pitas), and slather hummus on the insides of each pita.
- Fill the pita with Israeli salad, fried eggplant, and mushrooms (add optional crispy roasted potatoes if desired). Drizzle with tahini and amba sauce for an extra burst of flavor.
- Serve immediately and enjoy!
Notes
- For a spicier version, add a little extra amba sauce or a dash of chili flakes to the Israeli salad.
- If you prefer crispy potatoes, add some roasted potatoes to the pita for extra texture and flavor.
- This recipe can easily be doubled or adjusted for more servings.
Nutrition
- Serving Size: 1 pita
- Calories: 310
- Sugar: 7g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg