Israeli Eggplant & Hummus Sandwich

Inspired by the Israeli sandwich called sabich, this hearty, open-faced pita and hummus sandwich are the perfect vehicle for all your favorite summer veggies. Try adding bell pepper strips, roasted red peppers, a handful of arugula, or some sliced avocado to mix it up.

4 servings

what you’ll need:

1 large eggplant, cut into ½” slices
3 tablespoons olive oil, divided
¾ teaspoon fine sea salt, divided
½ teaspoon black pepper, divided
4 pitas
1 large tomato, chopped
1 cucumber, chopped
½ red onion, chopped
2 tablespoons lime juice
1 cup hummus (Such as Hope Hummus)
1 package Tofurky Lightly Seasoned Chick’n
Chopped parsley

how to make:

  1. Preheat oven to 400℉ and line a sheet pan with parchment.
  2. Place eggplant in a single layer on sheet pan and brush generously with 2 tablespoons oil and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Roast until tender and browned, about 30 minutes. If desired, wrap pitas in foil and place in oven for the last 5 minutes of roasting.
  3. Meanwhile, in a large bowl toss together tomato, cucumber, onion, lime juice, 1 tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper.
  4. Spread about ¼ cup hummus on top of each pita, then top with eggplant, tomato salad, and Chick’n. Sprinkle with parsley.