Sabich with Cucumber, Tomatoes and Pickled Hot Peppers
90m
prep time
120m
total time
Medium
level
17
ingredients
👋 Please allow for tomato marinating time. The first time I ever had sabich was in Montreal, and it was a stand-out for me. Like, why am I always eating falafel? Come on, eggplant as the star with the egg? Everyone, this is some low-key hitter. Maybe people don’t want us to know and love the sabich? But we love the sabich and we will tell everyone and we will scream for sabich. We need sabich. It could easily be one of the greats in the world. Thank you, eggplant, you are very kind.
Method
Based on 4 servings, adjust as needed.
Step 1
In a medium bowl, mix together the cherry tomatoes and 1 tbsp of salt (if cooking for 4). Transfer to a fine-mesh strainer and let it macerate for 1 hour, allowing any excess liquid to drain off.
Step 2
Line a plate with paper towels. Heat a medium skillet over medium heat and add most of the of the olive oil. Test the oil with a piece of eggplant; if it sizzles right away, your oil is up to temperature. Add all the eggplant and sear on each side until the eggplant is golden brown, 6 to 7 minutes. Transfer to the paper towel– lined plate to drain and cool.
Step 3
Reserve the skillet for toasting the pita. While the eggplant is cooling, let’s make the tahini dressing. In a food processor, combine the garlic and lemon juice. Blend until the garlic is completely broken down, 1 minute. Strain the mixture through a fine-mesh strainer into a medium bowl, discarding the pulp. Combine the garlic and lemon juice mixture with the tahini, cumin, a dash of olive oil, and salt. Transfer to an airtight container and refrigerate for up to 1 week, if you like.
Step 4
Once the eggplant is cool, place them in a large bowl. Rinse and pat the tomatoes dry to remove all moisture and salt. Add the salted tomato, cucumber, hard-boiled eggs, pickled peppers (chillis), cabbage, parsley, mint, a squeeze of lemon juice, half of the tahini dressing, the hot sauce, and ** a generous amount of salt*. Gently toss everything together. Add more **tahini dressing, hot sauce, salt, and **lemon juice* as desired.
Step 5
In the reserved skillet, drain off the remaining olive oil and toast the pitas or flatbreads until they are warm, 1 minute on each side.
Step 6
Serve the remaining tahini dressing, extra hot sauce and sliced onions on separate plates for your guests and encourage them to build the sabich of their dreams while asking them about what they dream about.
- Ingredients
- Based on 4 servings
-
1 tbsp Salt 1 x Maldon Sea Salt Flakes 250g -
150g Green Cabbage, thinly shredded 1 x Sainsbury's White Cabbage Each -
4 Hard Boiled Eggs, sliced 1 x Sainsbury's British Free Range Eggs Medium x6 -
15g Parsley, roughly chopped 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
300g Cucumber, diced 1 x Sainsbury's Whole Cucumber -
10g Mint, roughly chopped 1 x Sainsbury's Fresh Packed Mint 30g -
2tbsp Hot Sauce, plus more as needed 1 x Encona West Indian Hot Pepper Sauce 142ml -
4 Pitas or Flatbreads, toasted 1 x Sainsbury's Greek Style Flatbreads x4 -
5 Garlic Cloves, peeled 1 x Sainsbury's Garlic -
400g Eggplant, cut into 1/2-inch cubes 2 x Sainsbury's Aubergine -
80ml Olive Oil, plus 3 tablespoons 1 x Sainsbury's Olive Oil 500ml -
0.5 Red Onion, thinly sliced 1 x Sainsbury's Red Onions Loose -
150ml Lemon Juice, plus extra for the salad 1 x Sainsbury's Lemon Juice 250ml -
250g Tahini 1 x Sainsbury's Tahini, Inspired to Cook 300g -
0.75 tbsp Ground Cumin 1 x Sainsbury's Ground Cumin 43g -
250g Cherry Tomatoes, quartered 1 x Sainsbury's Cherry Tomatoes 300g -
2 Pickled Chillies, roughly chopped, plus extra to serve 1 x Aleyna Pickled Chilli Peppers 440g (170g*)
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