Aubergine sabich recipe for something a little but different this lunchtime

Name: Aubergine sabich recipe for something a little but different this lunchtime
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: Olive oil, to fry; 2 aubergines, cut into 1cm thick rounds; 2 large eggs; 50 g tahini; 2 tbsp. lemon juice; 1 garlic clove, crushed; 2 tomatoes, deseeded and diced; 1/2 a cucumber, deseeded and diced; 2 spring onions, finely sliced; 2 tbsp. chopped parsley; 2 tbsp. finely chopped mint; 1 tsp. sumac; 4 pitta breads, toasted; Zhoug paste, to serve (we used Belazu)

This Israeli-inspired stuffed pitta is so delicious and crunchy – think of it as the new falafel!

By The GH Kitchen TeamPublished: 11 May 2020

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Try our delicious alternative to falafel and pitta! This Israeli classic are pittas filled with aubergines, eggs, tahini sauce and salad and makes for a delicious lunch.

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Yields:

4 serving(s)

Prep Time:

25 mins

Cook Time:

20 mins

Total Time:

45 mins

Cal/Serv:

425

Ingredients

Olive oil, to fry
2 aubergines, cut into 1cm thick rounds
2 large eggs

For the tahini sauce

50 g tahini
2 Tbsp. lemon juice
1 garlic clove, crushed

For the salad

2 tomatoes, deseeded and diced
1/2 a cucumber, deseeded and diced
2 spring onions, finely sliced
2 Tbsp. chopped parsley
2 Tbsp. finely chopped mint
2 Tbsp. lemon juice
1 tsp. sumac

To serve

4 pitta breads, toasted
Zhoug paste, to serve (we used Belazu)

Directions

1. Step 1Heat a good glug of olive oil in a large frying pan over medium/high heat and fry the aubergine slices for 4-5min per side (you will need to do this in batches, adding more oil). Season and cook until golden brown and completely soft. Lift on to a plate and set aside. Repeat with remaining aubergines.
2. Step 2Meanwhile, put the eggs in a small pan of water. Bring to the boil and simmer for 6min. Drain and run under cold water to cool. Peel and slice.
3. Step 3Whisk together the tahini sauce ingredients with 3tbsp cold water and some seasoning. Set aside. Mix salad ingredients and set aside.
4. Step 4Serve the toasted pittas with the cooked aubergine, sliced boiled eggs, salad, tahini sauce and zhoug paste and let everyone dive in.

GH TIP:

If you fancy making your own pitta breads, then we have a delicious recipe to try!

For more aubergine inspiration, check out our favourite recipes.

Per serving:

Calories: 425
Protein: 15g
Total fat: 23g
Saturates: 4g
Carbs: 37g
Total sugars: 7g
Fibre: 8g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time