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
- 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
PEANUT DRESSING
- 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
RELISH
- 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
Method
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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.
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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.
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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.
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Nutritional Information
- Kcals 490
- Fat 22.5g
- Saturates 4.2g
- Carbs 50.3g
- Sugars 13g
- Fibre 11.9g
- Protein 15.5g
- Salt 0.3g