Sabih
SKU:
A party of flavors that happen to be meatless, easy to make ahead, and based on the same found in Ottolenghi and Samimi’s Jerusalem cookbook.
Consider it an Israeli pizza or pita sandwich. Israel is an intersection of cultures and flavors, and sabih reflects the best of that.
Consider it an Israeli pizza or pita sandwich. Israel is an intersection of cultures and flavors, and sabih reflects the best of that.
Ingredients
|
4 eggs for hard-boiling
1 or 2 Italian eggplants Hawaiian or kosher salt Tahini Sauce 1-2 spoons of tahini Juice of half of the lemon 1-2 cloves of garlic, finely chopped Water as necessary to thin to sauce as needed Tomato/Cucumber “Salad” 3 tomatoes OR 1 carton of cherry/grape tomatoes 1 cucumber, seeded and chopped Fresh chopped parsley, to taste Juice from the other half of the lemon |
Olive or canola oil
Pita bread Zhoug Sauce (Purchased at Mediterranean markets) Optional Hummus Sriracha or similar hot sauce |
What To Do
Start hot water for boiling the eggs. To prep for cooking eggplants, line a large flat plate with paper towels so you can set the cooked eggplant there.
Slice the eggplants into thin rounds and if you have time, sprinkle a little salt over them and let them sit for about 15-30 minutes. Hard boil the eggs while the eggplants get the salt treatment.
Making the tahini sauce by mix all ingredients and thin with water so that it is the consistency of runny salad dressing. A little goes a long way.
Next, move to tomatoes and cucumbers. Combine chopped cucumber and tomatoes. Add parsley to taste and squeeze the juice of half a lemon over the cucumbers and tomatoes. Toss lightly and set aside.
Drizzle oil into a large frying pan at medium high and when the oil is hot, add the eggplant slices. Cook until soft and golden brown on both sides. Drain on paper-towed lined plate you already prepped. Eggplants will absorb a lot of oil, so you will need to add more as you go along.
Assembling Sabih
If you are using hummus, spread it over the pita.
Next, add a layer of cooked eggplant. Drizzle with tahini sauce.
Quarter or slice hard-boiled eggs and lay on top of eggplant/tahini.
Add tomato/cucumber salad and then drizzle the Zhoug over.
If you want even more heat, drizzle with Sriracha.
Slice the eggplants into thin rounds and if you have time, sprinkle a little salt over them and let them sit for about 15-30 minutes. Hard boil the eggs while the eggplants get the salt treatment.
Making the tahini sauce by mix all ingredients and thin with water so that it is the consistency of runny salad dressing. A little goes a long way.
Next, move to tomatoes and cucumbers. Combine chopped cucumber and tomatoes. Add parsley to taste and squeeze the juice of half a lemon over the cucumbers and tomatoes. Toss lightly and set aside.
Drizzle oil into a large frying pan at medium high and when the oil is hot, add the eggplant slices. Cook until soft and golden brown on both sides. Drain on paper-towed lined plate you already prepped. Eggplants will absorb a lot of oil, so you will need to add more as you go along.
Assembling Sabih
If you are using hummus, spread it over the pita.
Next, add a layer of cooked eggplant. Drizzle with tahini sauce.
Quarter or slice hard-boiled eggs and lay on top of eggplant/tahini.
Add tomato/cucumber salad and then drizzle the Zhoug over.
If you want even more heat, drizzle with Sriracha.
Notes and Talking Story
- A very convenient weekday meal because most of it can be assembled and stored a few days ahead. Boil the eggs and cook the eggplant on the weekend, and have it ready for quick assembly for that weekday dinner when it's Doomed-by-Zooms-day.
- We have also assembled a big batch of cut tomatoes and cucumbers so that we can have salad for a few days.
- Zhoug (zoog, with a bit of a "sh" added in with the z-sound) is a spicy green sauce, and a bit like chimichurri. I buy it, or use Sriracha.
