Sabich Sandwiches
Prep Time minutes 30
Cook Time 15 minutes
Passive Time
Servings people
| Prep Time minutes 30 | Cook Time 15 minutes | Passive Time | Servings people |
This is a great vegetarian meal that includes fresh summer veggies, protein and is packed with flavor. I set up all of the toppings and let people choose what they want to put in in their pita pocket – just as they do at a falafel stand – but don’t skip the tehina! It brings it all together. Try swapping out the traditional Middle Eastern falafel sandwich with this this Sabich sandwich for a great weeknight dinner.
Ingredients
- 4 Pita breads pocket cut open to fill
- Baked Eggplant rounds recipe below
- Tahini recipe below
- Cabbage slaw recipe below
- Israeli Salad recipe below
- 6 Eggs, Hard Boiled sliced with an egg slicer into rounds
- 1 Can or Jar Sour Pickles sliced into bite sized rounds (A can of Israeli pickles are best)
Israeli Salad
- 1 Cucumber Diced very small
- 2 Tomatoes Diced very small
- 1 Red Pepper Diced very small
- 1/8 Cup Red onion Diced very small (optional)
- 1/4 Cup Parsley Finely chopped (optional)
- Juice of 1 Lemon
- 1/4 Cup Extra virgin olive oil
- Salt and Pepper to taste
Eggplant Rounds
- 1 Globe Eggplant Sliced into 1/2 inch rounds
- 1/4 Cup Cup Extra virgin olive oil
- 1 Clove Garlic grated on a microplane
- Salt and Pepper to taste
Cabbage Slaw
- 2 Cups Green cabbage sliced thin
- Juice of 1 Lemon
- Salt and Pepper to taste
Tahini
- 3/4 Cup Raw Tahini paste
- 1 Clove Garlic grated on a microplane
- 1/2 Cup Parsley finely chopped
- Juice of 2 lemons
- Salt and Pepper to taste
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Ingredients
Israeli Salad
Eggplant Rounds
Cabbage Slaw
Tahini
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To Assemble the Sabich Sandwiches:
- Cut open the pita bread so that it can be stuffed. For the more hungry, use a whole pita and for the smaller people cut the pita in half and then open up.
- Stuff the pita with the various salads, eggplant, and eggs (as people want) and then drizzle tahini over the various veggies inside.
- Open your mouth wide and take your first big bite!
To make Israeli Salad:
- Mix all of the ingredients together and enjoy! The key to this Israeli salad is dicing everything into very small pieces and making sure you dress it well with the lemon juice, olive oil and salt. I have a special chopper that makes this process super quick.
For the Eggplant Slices:
- Mix together the olive oil, garlic and salt and pepper in a small bowl.
- Peel (zebra-like) stripes the long way down the eggplant.
- Then slice the eggplant (the short way) into ½ inch rounds.
- Line a sheet pan with parchment or foil and spray with cooking spray.
- Place the eggplant rounds on the tray. Using a pastry brush, “paint” the upward facing side of each eggplant round with the olive oil mixture.
- Bake at 425 until the outside is light brown and the meat of the eggplant is soft, with a fork easily going through.
- NOTE: Traditionally, the eggplants in this dish are fried, but I lighten it up by baking them. Cook them until they become soft and have a creamy flesh and you wont miss the frying!
Simple cabbage slaw
- Mix the raw shredded cabbage with the lemon juice, salt and pepper.
- Let sit for 5-10 minutes.
For the Tahini:
- Mix all of the above ingredients together. Add water, and mix with a spoon or whisk until the mixture has a light, almost white, color and a pourable consistency.