Fried aubergine, soft boiled eggs, tahini, amba-style mango sauce and chopped salad in a bowl instead of a pitta. Vegetarian and ready in 35 minutes.
Prep
25 mins
Cook
20 mins
Servings
4
Per serving
£1.45
Difficulty
easy
Sabich is normally a stuffed pitta, an Iraqi Jewish breakfast that became an Israeli street food staple. Built as a bowl it works just as well and sidesteps the bread entirely. The two sauces, one nutty and one sharp and mango-sour, are what tie it together.
Salt the aubergine rounds generously and leave in a colander for 20 minutes. Rinse briefly and pat completely dry.
Boil the eggs for 7 minutes for a just-set yolk, cool in cold water, then peel and halve.
Heat the sunflower oil in a wide frying pan and fry the aubergine in batches, 3 minutes per side, until deep golden and completely soft in the middle. Drain on kitchen paper and season lightly.
Aubergine that is still firm in the centre will taste bitter and squeaky. It should collapse when pressed.
Fry the boiled potato slices in the same oil for 3 minutes a side until crisp at the edges, and drain.
Whisk the tahini with the juice of one and a half lemons and 0.5 tsp of the salt. It will seize, then loosen as you whisk in 5 to 7 tbsp cold water to a pourable cream.
Stir the mango chutney with the cider vinegar, turmeric and remaining lemon juice to make a sharp, loose amba-style sauce.
Toss the diced tomato, cucumber and parsley with a pinch of salt and the sumac.
Build each bowl with potatoes, fried aubergine, halved eggs and chopped salad, then spoon over both sauces generously.