Vegan Sabich recipe

While I was in Israel – invited there by VibeIsrael – for their Vegan food tour 2019.

One vegetable which I noticed was occurring in many of the dishes we ate was aubergine, or so called eggplant. Mushroom was another reoccurring vegetable, however as I don’t like mushroom I am not going to make any recipes based on this vegetable.

Aubergine is one of those vegetables which is very hit or miss. It is very easy for it to turn out mushy and tasteless. It is one of those vegetables which you definitely need to know how to prepare to make it edible.

I have some different eggplant recipes you can try if you are interested: eggplant schnitzel, they are thin and crispy and super amazing. Stuffed eggplant, another amazing dish which I really like.

Inspired by some of the meals I ate while in Israel, I wanted to recreate some meals I ate while there. And the first one is a Sabich sandwich.

I had to do some googling in regards to what is actually in a Sabich, because lets be honest… when I ate it I just enjoyed it and didn’t think too much about it. The good thing about the trip was that I never had to think about if something was vegan or not, as it was already planned and organized already.

From my googling, I saw that there are different ways to make this sandwich. Different vegetables and fillings. I also tried to figure out if there were any specific spices necessary to make this sandwich, but apparently there weren’t any… it was the sauces that added the flavours. I.e hummus, tahini and amba.

Amba is a type of pickled mango sauce with lots of spices.

Originally a Sabich has egg in it, but of course that is excluded in this recipe.

I do understand that if you are from Israel, or the middle east where you may eat this type of meal on a regular basis, you may think that this isn’t the “exact/original recipe”. And I agree… it isn’t. It is my homemade, Swedish style Sabich. It is missing the amba (I used mango chutney instead) and is also missing the Israeli pickles, but it still worked great!!

Pita bread, hummus and vegetables that just don’t compare to the kind I ate while in Israel… but that is ok. I can atleast try to replicate this dish as much as is possible.

It’s funny how I have never thought of this amazing sandwich combo… all the fillings and sauces work so well together, and the fried aubergine is the cherry on top. So next time you make a sandwich, give this one a go.

If you have tried this sandwich before, let me know what you thought…? 😊

Changes you can make to this recipe:

You can bake the aubergine instead, c.a 30 minutes at 200 degrees. Use plenty of oil, garlic and salt. Also, using the spice sumac on the onion or on the eggplant is recommended!

Recipe

Makes 3-4 pita bread

2/3 large aubergine, in thin slices

Plenty of olive oil

Salt

Tahini – a runny kind

Hummus – preferably homemade

Cabbage, purple or white

½ red onion, sliced thinly

4 boiled potatoes, cold and sliced (this is optional)

Tomatoes, chopped

Cucumber, chopped

Lemon juice

Cilantro or parsley

Amba sauce, or mango chutney

4 small/medium potatoes

3-4 pita bread

How to:

Begin by washing the aubergine and slicing thinly. Then fry on medium heat in plenty of olive oil, until golden. Take about 3-5 minutes on both sides. Add some salt either while frying, or once they are done.

If using potatoes, rinse the potatoes and boil for 10 minutes until almost soft. Then place in the fridge to cool down before slicing into thin slices.

In the mean time you can prepare the vegetables. The best is to make a mix of cucumber, onion and tomatoes, which you drizzle over some lemon, cilantro and olive oil and let sit for 30 minutes.

Also, making your own hummus is the best but store bought works as well. Recipe for homemade hummus (HERE).

Recipe for homemade tahini, (HERE), however I do infact recommend storebought one for this recipe.

Once the veggies are done, heat the pita bread in the oven (200 degrees) for 2-3 minutes.

Then begin to layer the sandwich, first with hummus then cabbage, followed by the cucumber and tomatoes. Then add the aubergine and potatoes and lastly the tahini and amba sauce.

Eat warm, and don’t be scared to make a mess!!!

**Note, i have not stated any quantities for the vegetables or sauce because it is all about the quantities YOU want to use. I.e more sauce, less vegetables or vice versa 🙂 You don’t really need measurements for this recipe.

Eat and enjoy and don’t forget to tag me on Instagram (itsahealthylifestyle) if you try this recipe.

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