Plant-based Middle Eastern Eggplant Pita

Sabich is a classic Middle Eastern sandwich that features eggplant, pickles, fresh veggies, eggs and tahini hummus sauce. To keep it plant-based, skip the egg and ramp up the flavor with a few extra special seasoning blends.

Serves: 4Prep: 25 minutesCook: 25 minutesTotal: 50 minutesDifficulty: Easy

Serves: 4


  • 6 tablespoons olive oil, divided
  • 2 teaspoons Private Selection™ Za'Atar Blend
  • 2 medium eggplant, cut into ½”-thick slices
  • 1⁄2 cup hummus
  • 1 tablespoon lemon juice
  • 1 teaspoon Private Selection™ Moroccan Inspired Harissa Seasoning Blend
  • 2 vine-on tomato, diced
  • 1⁄2 English cucumber, diced
  • 1⁄4 cup red onion, diced
  • 1⁄4 teaspoon salt
  • 4 pita pocket breads, warmed
  • 1⁄4 cup dill pickles, chopped


  • Preheat oven to 400°F.
  • In small bowl, combine 4 tablespoons olive and za’atar. Brush cut sides of eggplant with oil mixture. Place on baking sheet.
  • Roast eggplant 25-30 minutes or until tender and golden brown on bottom.
  • Meanwhile, in small bowl, stir together remaining 2 tablespoon olive oil, hummus, lemon juice and harissa seasoning; refrigerate until ready to use.
  • In separate bowl, toss together tomato, cucumber, red onion and salt.
  • To make sandwiches, cut top 2” off each pita; carefully open the pocket. Fill with eggplant, tomato salad, pickles and harissa hummus.
  • Refrigerate leftovers.