Main
Sabich
- Preparation time
- 35 min
- Servings
- 4 servings
Ingredients
4 servings
- Eggplant — to buy1 grosse
- Olive oil — to buy4 c. à s.
- Salt — to buy1 pincée
- Egg — to buy4
- Tahini — to buy80 g
- Lemon — to buy1, le jus
- Garlic — to buy1 gousse
- Water — to buy2-3 c. à s.
- Pita bread — to buy4
- Cucumber — to buy1
- Tomato — to buy2
- Parsley — to buyquelques brins
Preparation
Cut the eggplant into 1 cm/0.4 in thick slices, salt both sides and let sit 15 minutes on paper towels to draw out the bitterness.
Pat the slices dry, brush generously with olive oil, and cook in a skillet or oven at 200°C/390°F for 8-10 minutes per side, until soft and golden.
Meanwhile, boil the eggs for 9 minutes for a yolk that is set but still creamy, then peel and slice them.
Make the tahini sauce by whisking the tahini with the lemon juice, crushed garlic and water, little by little, until you get a smooth, pourable texture.
Open the pita breads and fill with the warm eggplant, egg slices, and diced cucumber and tomato.
Drizzle generously with tahini sauce and finish with a little chopped parsley and a squeeze of lemon.