Grilled aubergine sabich salad
Published: March 21, 2016 at 2:26 PM
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Serves 6
Easy
Total time: 35 mins
0 reviews
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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
Vegetarian
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Try this grilled aubergine sabich salad, then check out more aubergine recipes, such as our sabich with green tahini.
Ingredients
Nutrition
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200g bulgar wheat
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6 eggs
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12 quail’s eggs
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2 medium aubergines
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olive oil
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1 tsp sumac
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1 red onion
finely diced
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2 sticks celery
diced
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1 (or half a regular cucumber) Lebanese cucumber
shredded and diced
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200g plum tomatoes
seeded and diced
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a small bunch of each mint or coriander or flat-leaf parsley
chopped
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2 lemons
zested and juiced
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2 tbsp tahini
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250g greek yogurt
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2 tbsp toasted sesame seeds
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to serve flatbread
warmed
Nutrition: per serving
- kcal470
- fat26.4g
- saturates7.1g
- protein19.7g
- salt0.4g
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Method
-
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.
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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.
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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.
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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.
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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.
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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...
We've also got plenty more delicious aubergine recipes...
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