A twist on the traditional Israeli sandwich. Stuffed with chickpeas, potatoes & more!
Prep time: 30 minutes
Cook time: 15 minutes
Great source of…
✓ Healthy fats
✓ Vitamins A, C
1 young medium eggplant
Pinch sea salt
2 medium firm potatoes, peeled and boiled
1/2 cup canned white beans, drained and rinsed
1 tbsp vegan mayonnaise
1/4 tsp harissa paste (more if your like it hotter)
3 whole dill pickles
4 pita bread pockets
1/2 cup hummus
1/2 cup tabbouleh salad
2 tbsp olive oil
Chop eggplant into 1cm cubes.
Heat olive oil (around 2 tbsp) in a small fry pan.
Add sea salt to eggplant and place in pan on low-medium heat. Cook for around 8 minutes (until slightly creamy but still holding it's shape).
Remove from heat and set aside.
Slice boiled potatoes into 1/2 cm thick slices.
In a small bowl, combine white beans, mayonnaise, and harissa paste.
Slice dill pickles vertically, around 1/2 cm thick.
Assemble sandwiches: lay pitas out on a board or plate. Smear hummus onto each pita. Cover half of pita with a layer of sliced potato then lay sliced pickle over the potato (using a whole pickle per sandwich).
Spoon 2 tbsp white bean mix onto the pickle followed by 2-3 tbsp cooked eggplant.
Add 2 tbsp of tabbouleh and enjoy!