Roasted Eggplant Sabich with Egg, Israeli Salad, Tahini & Amba
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Destination: Middle East. This dish is inspired by the Israeli sandwich 'sabich', usually stuffed with eggplant, egg, amba and tahini. Amba is a tangy condiment made from mangoes, vinegar and spices — it's the thing that makes the whole plate sing.
Serves 2 · 25 mins + prep
In your box
- 2 eggs
- 1 ATLAS tahini & amba tub
- 1 sweet paprika sachet
- 1 eggplant
- 2 dutch cream potatoes
- 1 cucumber
- 1 tomato
- 1 red onion
- 1 parsley bunch*
*Parsley may be split across other dishes — please read each recipe carefully.
From your pantry
Olive oil, white wine vinegar
Method
1. Prepare the ingredients. Always read the recipe in full before you begin. Take the tahini and amba out of the fridge to come to room temperature. Preheat the oven to 200°C fan forced. Wash the vegetables. Cut the cucumber, tomato and onion into a small dice. Peel and cut the potato into 1cm thick rounds. Cut the eggplant in half lengthwise and score the flesh in a criss-cross pattern. Finely chop 1 tablespoon of parsley* leaves per person.
2. Cook the eggplant & potato. Place the potato and eggplant in a bowl and drizzle with oil and a pinch of salt, making sure to coat all surfaces. Place onto a lined baking tray, eggplant cut side up. Cook in the preheated oven for 25 minutes, turning once, or until cooked through and browned.
3. Make the salad. Meanwhile, combine the cucumber, tomato, onion and parsley in a bowl. Season to taste with olive oil, white wine vinegar and a pinch of salt.
4. Dust the eggplant. When the eggplant is cooked, use a sieve to lightly dust the cut surface with the sweet paprika. Return the eggplant to the oven to keep warm until you are ready to serve.
5. Cook the egg. Heat a splash of oil in a frying pan over medium heat. Add the eggs and cook until the whites have set, or to your liking.
To serve
Divide the potatoes between serving plates. Top with the salad and eggplant. Drizzle with the amba and tahini and top with a fried egg.
Chef's tips
- Pan sear the cut side of the eggplant before roasting to reduce the cooking time
- Get the tahini and amba out early — they're much easier to drizzle at room temperature
Allergens: sesame, egg, onion, garlic, mild chilli.