This version of a sabich was inspired by recipe author John Gregory-Smith’s favourite shop, Sabich Number 10 on Tchernichovsky Street. My version is made with green tahini that gives it a rich herbal hit.
Ingredients
- cucumber 1/4, finely diced
- tomatoes 2, finely diced
- spring onions 3, finely chopped
- lemon 1/2, juiced
- olive oil 3 tbsp
- aubergine 1 large (about 350g), thinly sliced into long strips
- pittas 4 round, warmed
- eggs 2, hard-boiled and sliced
- chilli sauce to serve
GREEN TAHINI
- tahini 80g
- lemon 1, juiced
- flat-leaf parsley 2 large handfuls
- mint leaves 2 large handfuls
Method
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Step 1
Put the cucumber, tomatoes, spring onions and lemon juice into a bowl. Season with a little salt and toss together.
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Step 2
To make the green tahini, put all the ingredients into a small food processor with 6 tbsp of water and some seasoning and blend until smooth.
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Step 3
Heat a griddle or non-stick frying pan over a high heat. Pour the oil into a shallow dish and add a good pinch of salt. Toss the aubergine in the oil and season with salt. Griddle or fry for about 2-3 minutes a side or until charred and really tender.
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Step 4
To serve open up the pittas and stuff with the eggs, salad and aubergines. Drizzle over loads of the green tahini and add chilli sauce to taste.
Nutritional Information
- Kcals 472
- Fat 23.9g
- Saturates 3.8g
- Carbs 43.6g
- Sugars 6g
- Fibre 7.1g
- Protein 17g
- Salt 0.9g
