Sabich Vegetarian Pita Sandwich

This Sabich recipe calls for a multitude of fresh flavors including Aunt Nellie’s Pickled Beets and Onions and hard-boiled eggs plus a variety of veggies, hummus and ethnic seasonings.

Whether you enjoy your spring meals al fresco or simply turn to warm-weather dishes at the comfort of your own dining table, the season brings with it a perfect excuse to shake up your menu.

Be sure to check out the rest of our lunch recipes, too!

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Lighter fare is often the way to go as temperatures climb, but that doesn’t mean you have to settle for a regular sandwich or a boring salad.

Instead, enhance these springtime classics by rethinking tradition in tasty (yet easy) ways, like this Sabich recipe!

For another veggie friendly sandwich, try a vegan eggplant sandwich, too!

A special thanks to eazypeazymealz.com for this recipe.

Sabich Recipe

Prep time: 20 minutes

Servings: 4

Ingredients for Vegetarian Pita Sandwich:

• 1 jar (16 ounces) Aunt Nellie’s Pickled Beets and Onions
• 1 medium eggplant
• 2 teaspoons salt, plus additional, to taste, divided
• 1 cup vegetable oil
• 4 hard-boiled eggs, sliced
• pepper, to taste
• 1 1/2 teaspoons za’atar, plus additional for serving, divided (optional)
• 1/2 teaspoon sumac, plus additional for serving, divided (optional)
• 1 cucumber, diced
• 3 Roma tomatoes, diced
• 1/3 cup fresh parsley, finely chopped
• 1/2 lemon, juice only
• 4 whole-grain pita breads with pockets
• 1/2 cup hummus
• 2 cups shredded red cabbage
• 1 medium green bell pepper, thinly sliced
• 1/4 cup Amba pickled mango sauce (optional)
• 1/4 cup tahini

Directions for Sabich Sandwich

Drain beets and onions; set aside. Or you can make your own pickled beets.

Wash eggplant. Slice into 3/8-inch-thick pieces. Place slices on cooling rack. Add 2 teaspoons salt to slices to draw out extra moisture. Let sit 10 minutes. Pat extra moisture off.

In large 14-inch skillet, heat vegetable oil over medium heat. Once oil is hot, place eggplant slices in oil; fry until browned, about 3 minutes per side, in batches of four pieces. Place on paper towel-lined plate to absorb additional oil.

Season hard-boiled egg slices with salt and pepper, to taste. Season with 1/2 teaspoon za’atar and sumac, if desired. Set aside.

To make salad: In medium bowl, combine cucumber, tomatoes, parsley, lemon juice and remaining za’atar. Set aside.

Gently slice one end of each pita and open pocket. In microwave on high, heat pitas 10 seconds. Place equal amounts fried eggplant in each pita. Spread 2 tablespoons hummus in each pita. Gently layer one-fourth of egg slices, beets and onions, cabbage, Israeli salad and green peppers in each pita.

Drizzle each sabich with about 1 tablespoon amba sauce, if desired, and 1 tablespoon tahini. Season with additional salt and pepper or sumac and Za’atar, if desired.

Continue to Content

Sabich Recipe

Yield: 4

Prep Time: 20 minutes

Total Time: 20 minutes

This Sabich recipe calls for a multitude of fresh flavors including Aunt Nellie's Pickled Beets and Onions and hard-boiled eggs plus a variety of veggies, hummus and ethnic seasonings.

Print

Ingredients

• 1 jar (16 ounces) Aunt Nellie's Pickled Beets and Onions
• 1 medium eggplant
• 2 teaspoons salt, plus additional, to taste, divided
• 1 cup vegetable oil
• 4 hard-boiled eggs, sliced
• pepper, to taste
• 1 1/2 teaspoons za'atar, plus additional for serving, divided (optional)
• 1/2 teaspoon sumac, plus additional for serving, divided (optional)
• 1 cucumber, diced
• 3 Roma tomatoes, diced
• 1/3 cup fresh parsley, finely chopped
• 1/2 lemon, juice only
• 4 whole-grain pita breads with pockets
• 1/2 cup hummus
• 2 cups shredded red cabbage
• 1 medium green bell pepper, thinly sliced
• 1/4 cup Amba pickled mango sauce (optional)
• 1/4 cup tahini

Instructions

1. Drain beets and onions; set aside.
2. Wash eggplant. Slice into 3/8-inch-thick pieces. Place slices on cooling rack. Add 2 teaspoons salt to slices to draw out extra moisture. Let sit 10 minutes. Pat extra moisture off.
3. In large 14-inch skillet, heat vegetable oil over medium heat. Once oil is hot, place eggplant slices in oil; fry until browned, about 3 minutes per side, in batches of four pieces. Place on paper towel-lined plate to absorb additional oil.
4. Season hard-boiled egg slices with salt and pepper, to taste. Season with 1/2 teaspoon za'atar and sumac, if desired. Set aside.
5. To make salad: In medium bowl, combine cucumber, tomatoes, parsley, lemon juice and remaining za'atar. Set aside.
6. Gently slice one end of each pita and open pocket. In microwave on high, heat pitas 10 seconds. Place equal amounts fried eggplant in each pita. Spread 2 tablespoons hummus in each pita. Gently layer one-fourth of egg slices, beets and onions, cabbage, Israeli salad and green peppers in each pita.
7. Drizzle each sabich with about 1 tablespoon amba sauce, if desired, and 1 tablespoon tahini. Season with additional salt and pepper or sumac and Za'atar, if desired.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1026Total Fat: 73gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 61gCholesterol: 187mgSodium: 1931mgCarbohydrates: 81gFiber: 15gSugar: 22gProtein: 22g

Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.

For more vegetarian sandwich ideas and recipes:

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