Aubergine & White Bean Sabich
A hearty vegetarian sandwich that will feed your soul and your stomach. Flavours bounce around from pickled mango to creamy tahini, crunchy fresh lettuce and charred aubergine.
Prep
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Aubergine & White Bean Sabich
Ingredients
Method
Slices the aubergine/eggplant into 0.5-1 cm slices, salt for 30 mins and then roast in the oven at a medium high heat for about 30-45 mins to get a nice charr.
While the aubergine is in the oven, make your salad with 2 tomatoes, 2 cucumbers and an onion. Dice them into the same size and put into a medium size bowl, add a glug of olive oil and lemon juice, mix, and leave aside.
Drain your can of white beans and put them in a small bowl, add a tablespoon of mayonnaise, salt and peppers and mash with the back of the fork.
When the aubergine/eggplant is ready, remove from the oven.
Get your pita bread and slice open. First, smear some tahini inside, then add your aubergine slices, fresh parsley, salad, white beans, a dash of mango pickle and a bit of mabooch. Finally add in a sliced dill pickle or two. Sit down, enjoy!
Notes
A hearty vegan sandwich that will feed your soul and your stomach. Flavours bounce around from pickled mango to creamy tahini, crunch fresh lettuce and charred aubergine.
Optional: You can replace the white beans with slices of boiled eggs.
Recipe from https://hungryfifi.com/recipes/aubergine-white-bean-sabich/
Fifi
Persian by heritage, British by upbringing. Currently writing The Bahrain Almanac, out end of 2026.