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Eggplant sabich or pita pocket

When we think of Middle Eastern sandwiches in the form of meat shawarma or falafel sandwiches. Stuffed with meat and tahini sauce and vegetables these sandwiches are popular all over the world today.

A sabich is the lesser know cousin. it is always made with eggplant that is roasted or dee p fied and marinated with a number fo spices that vary with the region and the chef's whim. This version is absolutely fabulous. the soft eggplant is smothered with a sweet-tangy sauce that pops with flavour. The addition of feta, arugula and other toppings make it more like a meal. This is a lovely dish for a light lunch or as an appetizer. This recipe is also super simple to make.

V Street is a collection of vegetarian recipes from the famed chefs who created Vedge Restaurant in Philadelphia. This is their follow-up cookbook, filled with global vegetarian cuisine done well and done right.

For more recipes from this cookbook, click here.


For the marinade:

3 tablespoons olive oil

1/4 cup tomato ketchup

1 tablespoon sherry or apple cider vinegar

2 tablespoons tamari sauce

1 tablespoon garlic, finely minced

2 + 1 tablespoons za'atar

Salt, as needed

1 large eggplant

Pita bread



Feta cheese

Mix all the ingredients for the marinade together. I usually do not add salt as the marinade has salt, but taste the mix and add a touch of salt if needed.

Heat the oven to 375 ° F.

Cut the eggplant into 1-inch batons along its length. paint the marinade onto the batons, ar rub on with your fingers coating them evenly. bake for 35-40 minutes till the eggplants are charred and very soft. remove and cool.

To make the sabich, cut a pita int half. Stuff an eggplant baton, or two, into the pocket and add some arugula, cheese and hummus or combination of the sides. Sprinkle with za'atar. Serve.

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