ZA'ATAR-SPICED AUBERGINE SANDWICHES | SAINSBURY'S RECIPES
These spicy aubergine sandwiches are packed with roasted red peppers and melted mozzarella
Provided by Sainsbury's
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 6
Steps:
Preheat the oven to 200°C/fan 180°C/gas mark 6. Mix together the olive oil and za’atar and brush the aubergine slices on both sides with the oil. Heat a griddle pan over a high heat and sear the aubergine slices for a minute on each side, until they just start to soften and have distinctive griddle marks. You will need to do this in batches.
Line up eight slices of aubergine on a lightly greased baking tray and top each one with a layer of peppers, some of the mozzarella and a scattering of sun-dried tomatoes. Top each with another aubergine slice to create eight 'sandwiches'. Bake in the oven for 10 minutes, until the aubergines are soft and the cheese is oozing.
Nutrition Facts : Calories 399 calories, FatContent 31.6 grams, SaturatedFatContent 10.4 grams, SugarContent 10.4 grams, SodiumContent 1500.0 milligrams salt, CarbohydrateContent 13.3 grams, FiberContent 1.8 grams, ProteinContent 14.4 grams
ROASTED EGGPLANT SABICH SANDWICHES RECIPE | BON APPÉTIT
Sabich, a popular Israeli street food, is a pita-busting combination of a bunch of great appetizers. To serve these to a group, you can set out the assorted fillings on individual plates and platters and let guests build their own.
Provided by Rick Martinez
Yield Makes 6
Number Of Ingredients 16
Steps:
- Place a rack in center of oven; preheat to 450°. Whisk za’atar, 2 garlic cloves, and ½ cup oil in a small bowl. Spoon over both sides of eggplant rounds (about 1 tsp. per side) and rub into flesh. It will absorb, so use all of the za’atar oil! Generously season with salt. Roast eggplant on a wire rack set inside a rimmed baking sheet until tender and beginning to brown in spots, 35–45 minutes.
- Meanwhile, pulse parsley and ½ cup chives in a food processor until finely chopped. Add tahini and pulse until smooth. With the motor running, slowly drizzle in ½ cup water and continue to pulse until sauce is the consistency of a thin yogurt; season with salt.
- Toss cucumbers, tomatoes, mint, lemon juice, and remaining garlic clove, 2 Tbsp. oil, and 2 Tbsp. chives in a medium bowl; season Israeli salad with salt.
- Mix hummus, harissa, and cumin in a small bowl (if you like it spicy, add more harissa).
- Generously spread tahini sauce and hummus mixture inside pita. Place a few rounds of eggplant (or one if using a large eggplant) inside. Stuff pita with Israeli salad, cabbage, eggs, and pickles.
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