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.
- 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.
- 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.
- 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.
- 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.
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