Olive Magazine
a bread roll filled with aubergine slices sat on a tray with plants in the background

Le Bab’s sabich

Published: June 30, 2021 at 10:21 am
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  • Preparation and cooking time
    • Total time
    • + infusing
  • Easy
  • Serves 4

This vegetarian Middle Eastern-style sandwich by the Le Bab chefs, with spiced aubergine, peanut dressing and a zingy relish, is well worth trying yourself at home

  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal490
fat22.5g
saturates4.2g
carbs50.3g
sugars13g
fibre11.9g
protein15.5g
salt0.3g
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Make this aubergine sabich at home, then check out our recipes for Istanbul's mackerel sandwiches, Middle Eastern falafel sandwiches and more of the best sandwich recipes.

Ingredients

  • 3 aubergines, stems removed and cut in half lengthways
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp cayenne pepper
  • ½ tsp ground turmeric
  • 1 tsp garam masala
  • a splash olive oil
  • 4 tbsp yogurt
  • 4 brioche buns, split
  • green salad leaves, to serve

PEANUT DRESSING

  • 50g roasted peanuts
  • 50ml olive oil
  • 2 tsp tomato purée
  • 2 tsp white wine vinegar
  • 1 tsp demerara sugar
  • ½ tsp cumin seeds
  • ½ tsp cayenne pepper
  • ½ tsp dried oregano

RELISH

  • 2 long shallots, peeled and finely chopped
  • 2 green chillies, finely chopped
  • a few leaves coriander
  • 2 tsp white wine vinegar
  • 1 tsp caster sugar

Method

  • STEP 1

    Heat the oven to 190C/fan 170C/gas 5. Cut the aubergine halves into 5mm slices, then toss with all of the spices and a splash of olive oil. Season to taste. Spread the aubergine slices out on a baking tray in a single layer and roast for 20 minutes or until cooked through. Set aside.

  • STEP 2

    For the peanut dressing, combine all the ingredients in a pan and gently warm over a low heat (you don’t want it to get too hot) to infuse the flavours. Remove from the heat and set aside. For the relish, mix together all the ingredients with a little seasoning.

  • STEP 3

    Spread 1 tbsp of the yogurt over each bun base. Reheat the aubergine slices in a low oven, if needed, then arrange over the yogurt. Top with the relish, a drizzle of peanut dressing and a handful of salad leaves. Sandwich with the bun tops, then serve.

Check out more of our favourite sandwich recipes

Bacon, Lettuce and Tomato Sandwich Recipe
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