Sabih, the sensational eggplant/egg/tahini/amba sandwich, is a mainstay in Israel, and there’s even a place that serves it in Oakland. It’s easy to make at home whenever you like if you have the main ingredients on hand. Here’s a vegan version:

  • 2 pitot (we make our own sourdough pitot, recipe some other time)
  • 1 eggplant
  • 4-5 cloves garlic
  • salt
  • 1/2 package firm or medium-firm tofu
  • 1 tsp kala namak salt
  • 1 tbsp chickpea flour
  • 1 tbsp plant milk
  • 1/2 tsp turmeric
  • 1 tsp amba powder
  • 2 tbsp raw tahini
  • juice from 2 lemons
  • 1 garlic clove, minced
  • tomatoes, cucumbers, radishes, green onions, parsley, thinly sliced

Heat up the oven to 400 Fahrenheit. Slice the eggplant into 1/2-inch rounds. Place on silicone baking sheet and top with minced garlic and salt.

Slice the tofu into very thin slices. Make a mixture out of the kala namak, chickpea flour, plant milk, and turmeric. Coat each tofu slice in the mixture on both sides. Place on silicone baking sheet alongside the eggplant. Bake for about 20 minutes.

While the eggplant and tofu are baking, mix the amba powder with some boiling water to make a bit of amba. Mix the tahini with lemon juice and garlic to make a bit of tahini. Slice all veg and herbs thinly.

Halve the pitot and toast them (if you like). Smear tahini and amba inside each pocket. Pack the pita full of tofu, eggplant, and vegetables. Serve alongside a nice salad with some mint tea.

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