Vegetarian Sabich Pita Sandwiches

Tel Aviv Sabich-Style Pita Sandwiches

5 from 1 reviews

These Vegetarian Sabich Pita Sandwiches are addictive in the best way possible! Pita bread is stuffed with minty hummus, pickles, cabbage, tahini sauce, Persian salad, roasted eggplant, and hard-boiled eggs. Allow these sandwiches to transport you to a Mediterranean beach-side sandwich stand in sunny Tel Aviv all winter long.



Roasted eggplant:

Mint Hummus:

Lemon Tahini Sauce:

Persian Salad:

For the sandwiches:


  1. Roast the eggplant: Preheat the oven to 400 degrees F. Arrange the diced eggplant in an even layer on a parchment paper-lined baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. Toss to coat and roast for 20 minutes.
  2. While the eggplant is roasting, make the hummus. Place the chickpeas, lemon juice, olive oil, tahini, garlic, cumin, salt, pepper, and mint in the bowl of a food processor fitted with the ‘S’ blade. Blend until very smooth and creamy. Transfer into an airtight container and set aside.
  3. Next, make the lemon tahini sauce. Whisk together tahini, lemon juice, garlic, salt, pepper, and yogurt in a dish. Set aside.
  4. Make the Persian salad by combining the tomato, cucumber, parsley, red onion, olive oil, lemon juice, salt, and pepper in a medium bowl. Toss and set aside.
  5. To assemble the sandwiches, slice each pita in half and use a butter knife to gently open the pocket.
  6. Begin by spreading a spoonful of hummus on the inside of the pocket. Next, add a generous spoonful of Persian salad, followed by a couple slices of pickle, a handful of cabbage, a few slices of the eggplant, and a spoonful of tahini sauce. Finally, add half of a hard boiled egg. Repeat with the remaining pita halves, counting on two pita halves per person for a total of 4 servings.
  7. If you have leftover hummus, tahini sauce, and/or Persian salad, store separately in an airtight container to enjoy as leftovers.

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