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

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Ingredients

  • 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

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.

  • 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.

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Nutritional Information

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