Sabich Salad John Gregory-Smith recipes

This is a rif on the sensational Iraqi sandwich, Sabish. It’s a textural delight of sticky fried aubergines, boiled eggs, chickpeas and salad, doused in tahini and served in a soft pitta. I have taken all the key elements and put them into a sensational salad. The aubergines are seasoned with chaat masala after being fried. This pungent spice mix gives the sandwich a very distinctive flavour that’s just divine. If you can’t find it, try using your favourite curry power.


  1. Cook the eggs in a pan of simmering water for 6-8 minutes or until hard-boiled. Drain and leave to cool in a bowl of cold water. Once cool, drain, peel and slice into rounds.
  2. Heat a griddle until smoking over a high heat. Drizzle the olive oil over both side of the aubergines and season well with salt and pepper. Griddle for 2-4 minutes a side until golden and tender. Place onto kitchen paper and pat off any excess oil. Scatter over the chaat masala and set to one side.
  3. Put the tomatoes, spring onion, cucumber, chickpeas and most of the parsley and coriander into a mixing bowl. In a separate bowl, whisk together the lemon, olive oil, chilli and a good pinch of salt and pepper. Pour the dressing over the salad and toss together.
  4. Tip the salad onto a serving dish. Top with the aubergines and sliced eggs. Scatter over the pickles and remaining herbs. Drizzle over the tahini and serve immediately.


Serves 4

For the salad
2 free range eggs
6-8 tbsp olive oil for frying
2 aubergines, sliced lengthways into ½ cm rounds
1 tbsp chaat masala
200g cherry tomatoes, roughly chopped
2 spring onions, finely sliced
½ cucumber, deseeded and finely sliced
1 tin chickpeas, rinsed and drained
A handful of chopped parsley leaves
A handful of chopped coriander leaves

For the dressing
The juice of a lemon juice
2 tbsp olive oil
½ green chilli, deseeded and finely chopped
Sea salt and pepper

For the garnish
2 pickled turnips, roughly chopped
4 tbsp tahini

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