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SABIH WITH ZHOUG, SPICED CHICKPEAS & GRILLED AUBERGINE sabih is essentially an …


SABIH WITH ZHOUG, SPICED CHICKPEAS & GRILLED AUBERGINE 🍆 sabih is essentially an Israeli sandwich traditionally stuffed with fried aubergine and eggs, but obvi veganised by replacing the eggs with some chickpeas 😋

🍆 vegan sabih 🍆 makes 1
• 1 flatbread or large pitta • 1 small eggplant • 1tbsp cornstarch • 100g chickpeas • 1tsp paprika • 1 tsp cumin • 1/2 cucumber • 1 ripe tomato • juice of a lemon • 2 spring onions • 50g plain yoghurt • 20g tahini •

For the zhoug (optional): blend together 15g coriander • 15g parsley • dash of chilli flakes • 1 small garlic clove • 1tbsp olive oil • juice of half a lemon • plenty of salt and pepper

– slice the aubergine into rounds and salt, leave aside for 30 mins so they sweat
– coat the aubergine in the cornflour, heat up a tbsp of oil and fry till golden, set aside
– for the Israeli salad: mix together cubes cucumber, tomato, spring onion with salt and juice of half a lemon
– in the same pan, add a little bit more oil along with the chickpeas, cumin, paprika and salt, fry for 5 mins
– mix together the yoghurt and tahini with juice of the other half of the lemon and salt
– warm up the flatbread, spread over half the tahini yoghurt sauce, layer on the grilled aubergine along with the chickpeas and salad and then pour the rest of the tahini yoghurt and the zhoug dressing over top 🥰

**hummus is also so goood with this too 💫

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