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

Le Bab’s sabich

  • serves 4
  • Easy

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


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.



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


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


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


  • 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

Nutritional Information

  • Kcals 490
  • Fat 22.5g
  • Saturates 4.2g
  • Carbs 50.3g
  • Sugars 13g
  • Fibre 11.9g
  • Protein 15.5g
  • Salt 0.3g