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