Eggplant sabich or pita pocket

When we think of Middle Eastern sandwiches, we think of meat shawarma or falafel sandwiches. Stuffed with meat, tahini sauce, and vegetables, these sandwiches are popular worldwide today.

A sabich is the lesser-known cousin. It is always made with eggplant that is roasted or deep-fried and marinated with a variety of spices that vary by region and the chef's preference. This version is fabulous. The soft eggplant is smothered with a sweet-tangy sauce that pops with flavour. The addition of feta, arugula and other toppings makes it more like a meal. This is a lovely dish for a light lunch or as an appetiser. 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, featuring global vegetarian cuisine done well and right.

For more recipes from this cookbook, click here.

Ingredients:

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

Hummus

Arugula

Feta cheese

Mix all the ingredients for the marinade together. I usually do not add salt, as the marinade already contains it, but I 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, and rub it 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 in half. Stuff an eggplant baton, or two, into the pocket and add some arugula, cheese and hummus or a combination of the sides. Sprinkle with za'atar. Serve.