Sabich with green tahini

Sabich with green tahini

  • A little effort

John Gregory-Smith shares his take on a sabich – a warm pitta stuffed with grilled aubergine, boiled eggs, salad and tahini


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.

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



  • 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


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


  • 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...

Fish-fragrant aubergines

Nutritional Information

  • Kcals 472
  • Fat 23.9g
  • Saturates 3.8g
  • Carbs 43.6g
  • Sugars 6g
  • Fibre 7.1g
  • Protein 17g
  • Salt 0.9g