Sabich recipe

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  • Vegetarian
serves: 4
Prep: 30 min
Cooking: 15 min

Nutrition per portion

RDA
Calories 467 kCal 23%
Fat 26g 37%
  -  Saturates 3.5g 18%
Carbohydrates 44.5g 23%
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  • Sabich is a Middle Eastern vegetarian sandwich that is hearty and satisfying, and has so much flavour. The spicy vivid green zhug adds a real punch of flavour, with fresh herbs, chilli, and citrus coming together to tingle your tastebuds. The tahini sauce adds a creamy richness to the sabich, and soaks into the fried aubergine slices making each bite ooze with flavour. A good sabich should stuffed to the brim with flavourful fillings, and can either been enjoyed warm, or wrapped up and taken on the go for picnics or packed lunches.

    Ingredients

    • 2 aubergines, sliced
    • 2tbsp olive oil
    • 4 pittas
    • 4 eggs, hard boiled and sliced
    • 1 cucumber, diced
    • 2 spring onions, sliced
    • 2 large tomatoes, diced
    • a bunch of parsley, chopped
    • juice of ½ lemon
    • For the zhug
    • ½ bunch coriander
    • ½ bunch parsley
    • 75ml olive oil
    • 1 green chilli
    • 2 cloves garlic
    • 1tsp each ground cumin and coriander
    • juice of ½ lemon
    • For the tahini sauce
    • 2tbsp tahini paste
    • Juice of ½ lemon
    • 1 clove garlic, crushed

    Method

    • Sprinkle the aubergine slices with salt and leave for 20 mins, then rinse and pat dry. In a large frying pan, fry the aubergine in olive oil in batches until golden brown on both sides.

    • To make the zhug, blitz everything together in a food processor. To make the tahini sauce, combine all ingredients well, and thin with a little water until a smooth and pourable consistency.

    • To make the salad, combine cucumber, spring onions, tomatoes, parsely and lemon juice. Season with salt and pepper to taste.

    • Lightly toast the pittas, then fill each with aubergine, egg slices and salad, and drizzle with zhug and tahini sauce.

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