Sabich Salad Recipe with Grilled Aubergine and eggs. Plated up on a bug baby blue serving plate on a wooden blue board

Grilled aubergine sabich salad

  • serves 6
  • Easy

Sabich is an Israeli sandwich of pita stuffed with fried aubergine and hard-boiled eggs. Our grilled aubergine sabich salad is a twist on this with bulgar wheat and greek yogurt. Serve with warm pita or flatbread


Try this grilled aubergine sabich salad, then check out more aubergine recipes, such as our sabich with green tahini.



  • bulgar wheat 200g
  • eggs 6
  • quail’s eggs 12
  • aubergines 2 medium
  • olive oil
  • sumac 1 tsp
  • red onion 1, finely diced
  • celery 2 sticks, diced
  • Lebanese cucumber 1 (or half a regular cucumber), shredded and diced
  • plum tomatoes 200g, seeded and diced
  • mint or coriander or flat-leaf parsley a small bunch of each, chopped
  • lemons 2, zested and juiced
  • tahini 2 tbsp
  • greek yogurt 250g
  • toasted sesame seeds 2 tbsp
  • flatbread to serve, warmed


  • Step 1

    Boil the kettle, and tip the bulgar wheat into a bowl with some seasoning. Pour over just enough boiling water to cover, cover with clingfilm and leave while you prepare the rest.

  • Step 2

    Sit the hen’s eggs in a large pan with enough cold water to cover them. Bring to the boil, then simmer and cook for 6 minutes. Scoop out of the pan, then drop in the quail’s eggs and simmer for 3 minutes. Run all the eggs under cold water, and when cold enough to handle peel away the shells. Thickly slice the hen’s eggs and halve the quails.

  • Step 3

    Heat a griddle or frying pan. Slice the aubergines into 1cm slices lengthways and griddle in batches, brushing slices with 2 tbsp of oil, until charred and soft. When the aubergines are ready, sprinkle with sumac and season.

  • Step 4

    Stir the onion, celery, cucumber and tomato through the bulgar wheat with the mint, coriander and most of the parsley, plus 2 tbsp oil, the zest and juice from 1 lemon. Season. Slice the aubergines in half lengthways and mix these through the salad.

  • Step 5

    Mix the remaining lemon juice with the tahini paste, yogurt and sesame seeds – saving a few to sprinkle on the top. Add 1 tbsp water to get the dressing to a spoonable consistency.

  • Step 6

    Pile the salad and eggs on a platter. Add a bowl of the yogurt, some warmed flatbreads, and scatter with the parsley and sesame seeds.

Check out more of our best healthy salad recipes...

Crab and Asparagus Salad Recipe

We've also got plenty more delicious aubergine recipes...

Fish-fragrant aubergines

Nutritional Information

  • Kcals 470
  • Fat 26.4g
  • Saturates 7.1g
  • Protein 19.7g
  • Salt 0.4g