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Sabich with Green Tahini |
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| Serves 4 |
Prep 10 mins |
Cooking 40 mins |
Easy |
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My rating |
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Ingredients |
Sabich
1/4 cucumber, finely diced
2 tomatoes, finely diced
3 spring onions, finely chopped
1/2 lemon, juiced
3 tbsp olive oil
1 large aubergine (350g), thinly sliced into long strips
4 pittas, round, warmed
2 eggs, hard boiled and sliced
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Green tahini
80g tahini
1 lemon, juiced
2 large handful parsley leaves, chopped
2 large handful mint leaves, chopped (optional)
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A sabich is a warm pita stuffed with grilled aubergine, boiled eggs,
salad and tahini. This one was inspired. by John Gregory's favourite
shop, Sabich Number 10 on Tchernichovsky Street. His version is made
with green tahini that gives it a rich herbal hit.
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Put the cucumber, tomatoes,
spring onions and lemon juice into a bowl. Season with a
little salt and toss together.
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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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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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To serve: open up the pittas
and stuff with the eggs, salad and aubergines. Drizzle
over loads of the green tahini.
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DAILY
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