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.


  • 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


  • 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


  • 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


  • 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.

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