Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Sabich with green tahini
- A little effort
Ingredients
- 1/4 cucumber, finely diced
- 2 tomatoes, finely diced
- 3 spring onions, finely chopped
- 1/2 lemon, juiced
- 3 tbsp olive oil
- 1 large (about 350g) aubergine, thinly sliced into long strips
- 4 round pittas, warmed
- 2 eggs, hard-boiled and sliced
- chilli sauce, to serve
GREEN TAHINI
- 80g tahini
- 1 lemon, juiced
- 2 large handfuls flat-leaf parsley
- 2 large handfuls mint leaves
Method
- STEP 1
Put the cucumber, tomatoes, spring onions and lemon juice into a bowl. Season with a little salt and toss together.
- 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.
- 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.
- 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.
