Tahini Sabich Sandwich

This is not just an average brunch sandwich. It's the famous Sabich sandwich. But of course The Bitery version.

Ingredients

Ingredients
Servings:
Eggplants
small
Garlic Clove
Sprigs of Fresh Thyme
tbsp
Olive Oil
Eggs
Cucumber
Plum Tomatoes
Red Onion
g
Tahini Paste
tbsp
Lemon Juice
tsp
Ground Cumin
g
Fresh Parsley
Pita Bread
g
Premade Hummus
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
  2. Wash the eggplants, rub them dry and cut them into ca. 1 cm thick slices. Peel the garlic and finely dice them. Wash the thyme, shake dry and pluck off the leaves.
  3. In a medium bowl, mix the olive oil with the garlic and thyme. Marinate the eggplants and season with salt and pepper. Spread the eggplants on the baking tray and bake for ca. 25 minutes until tender and golden brown.
  4. In the meantime, boil the eggs for about 10 minutes. Quench them under cold water, peel, allow to cool and quarter them.
  5. Wash the cucumber and tomatoes, pat dry and cut into small cubes. Peel the onion and cut into small cubes. In a medium bowl, mix everything together and season with salt and pepper.
  6. For the tahini sauce, mix tahini, lemon juice, cumin and 4 tablespoons of water. Season with salt and pepper.
  7. Bake pita breads in the oven for about 3-4 minutes according to package instructions. Meanwhile, wash the parsley, shake dry and coarsely chop.
  8. Spread the hummus on the pita breads, Top with eggs, tomato cucumber salad, eggplants. Add the tahini sauce and garnish with fresh parsley.

Preparing In The Kitchen
  1. Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
  2. Wash the eggplants, rub them dry and cut them into ca. 1 cm thick slices. Peel the garlic and finely dice them. Wash the thyme, shake dry and pluck off the leaves.
  3. In a medium bowl, mix the olive oil with the garlic and thyme. Marinate the eggplants and season with salt and pepper. Spread the eggplants on the baking tray and bake for ca. 25 minutes until tender and golden brown.
  4. In the meantime, boil the eggs for about 10 minutes. Quench them under cold water, peel, allow to cool and quarter them.
  5. Wash the cucumber and tomatoes, pat dry and cut into small cubes. Peel the onion and cut into small cubes. In a medium bowl, mix everything together and season with salt and pepper.
  6. For the tahini sauce, mix tahini, lemon juice, cumin and 4 tablespoons of water. Season with salt and pepper.
  7. Bake pita breads in the oven for about 3-4 minutes according to package instructions. Meanwhile, wash the parsley, shake dry and coarsely chop.
  8. Spread the hummus on the pita breads, Top with eggs, tomato cucumber salad, eggplants. Add the tahini sauce and garnish with fresh parsley.

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