This recipe stacks up to all other sandwiches. Sabich is a classic Israeli sandwich assembled from a wide range of vegetables, salads and sauces. I like to think of it as an eggplant sandwich with a wide variety of toppings. It's fun to serve for dinner with friends, allowing everyone to make their own perfect sabich. Put all of the various toppings in small serving bowls and serve mezze style with warm pita bread. Open face or stuffed, it's all up to you.


Preheat the oven to 400˚

Make the hummus – In a medium saucepan, add the chickpeas and baking soda. Cover with cold water and bring to a boil. Reduce the heat to a simmer and cook for 7-10 minutes. Watch carefully to make the pan doesn’t boil over! Drin the garbanzos and let cool for 10 minutes. Add the drained garbanzos to a food processor along with the remaining ingredients and blend until very smooth. Taste and adjust the salt, if necessary.

Make the eggplant – Peel the eggplant and cut into 1/2″ rounds. Place in a medium bowl, drizzle with the olive oil and sprinkle with the za’atar. Season with salt and pepper. Place the eggplant on a parchment lined rimmed sheet pan. Bake until tender, 30 minutes. Cover with foil and let rest.

Assemble the sabich – Place the other toppings in bowls. Place the eggplant, potatoes and pita bread on plates. Assemble as desired. I like to serve these sabich open face, starting with a layer of harissa hummus, topped with eggplant and potatoes. I top the sabich with a tomato slice, cucumber and parsley. Finally I drizzle the sabich with some tahini sauce.  

serves four to six


  • 2 cans garbanzos, drained
  • 1/2 tsp baking soda
  • 3 tbsp freshly squeezed lemon juice
  • 1 medium garlic clove, minced
  • 1/2 tsp salt
  • 1/3 cup tahini
  • 1 – 2 tbsp harissa, or to taste


  • 1 medium eggplant, peeled
  • 1 large Yukon potato, peeled and sliced into half moons
  • 3 tbsp olive oil
  • 2 tbsp za’atar
  • salt and pepper to taste


  • 4 – 6 whole wheat pita, store bought or homemade, toasted
  • harissa (above)
  • cooked eggplant & potatoes (above)


  • sliced tomatoes
  • thinly sliced cucumbers
  • parsley leaves
  • tahini sauce
  • mango pickle
  • Just Egg, cooked according the the package instructions, and cut into bite size pieces