This version of a sabich was inspired by recipe author John Gregory-Smith's favourite shop, Sabich Number 10 on Tchernichovsky Street. His take on it is made with green tahini that gives it a rich herbal hit. Take it to the next level by using your own tahini.

Also check out more aubergine recipes such as our stuffed aubergines with pisto.


  • 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


  • 80g tahini
  • 1 lemon, juiced
  • 2 large handfuls flat-leaf parsley
  • 2 large handfuls mint leaves


  • 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.

Check out our best tahini recipes

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We've also got plenty more delicious aubergine recipes...

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