A twist on the traditional Israeli sandwich. Stuffed with chickpeas, potatoes & more!

Prep time: 30 minutes Cook time: 15 minutes Serves: 4

Great source of…

✓ Protein ✓ Carbohydrates ✓ Healthy fats ✓ Fiber ✓ Vitamins A, C

Ingredients:

• 1 young medium eggplant
• Pinch sea salt
• 2 medium firm potatoes, peeled and boiled
• 1/2 cup canned white beans, drained and rinsed
• 1 tbsp vegan mayonnaise
• 1/4 tsp harissa paste (more if your like it hotter)
• 3 whole dill pickles
• 4 pita bread pockets
• 1/2 cup hummus
• 1/2 cup tabbouleh salad
• 2 tbsp olive oil

Steps:

1. Chop eggplant into 1cm cubes.
2. Heat olive oil (around 2 tbsp) in a small fry pan.
3. Add sea salt to eggplant and place in pan on low-medium heat. Cook for around 8 minutes (until slightly creamy but still holding it's shape).
4. Remove from heat and set aside.
5. Slice boiled potatoes into 1/2 cm thick slices.
6. In a small bowl, combine white beans, mayonnaise, and harissa paste.
7. Slice dill pickles vertically, around 1/2 cm thick.
8. Assemble sandwiches: lay pitas out on a board or plate. Smear hummus onto each pita. Cover half of pita with a layer of sliced potato then lay sliced pickle over the potato (using a whole pickle per sandwich).
9. Spoon 2 tbsp white bean mix onto the pickle followed by 2-3 tbsp cooked eggplant.
10. Add 2 tbsp of tabbouleh and enjoy!