Sabich with Eggplant, Zucchini, Egg & Tahini

Serves 4

Time 20 minutes

Ingredients

4 eggs

1 small eggplant, sliced lengthways

1 zucchini, sliced lengthways

Extra virgin olive oil 

Pinch salt flakes

4 wholemeal pita pockets

4 tbsp hummus

Fresh parsley or micro-sprouts

Tahini Dressing (make 1 jar)

375g jar tahini 

½ tbsp salt flakes

2 slices preserved lemon (rind only – discard the pulp)

Juice of 2 lemons

2-3 cloves garlic 

Method

Bring a small pan of water to the boil, prick the eggs, gently add to the water and cook for 8 minutes. Drain and pour over cold water. Once cool enough peel the eggs and slice. 

Meanwhile, heat a griddle pan, brush the eggplant and zucchini with extra virgin olive oil, season with salt and pepper and grill for a few minutes on each side until nicely charred and softened. 

For the dressing place all the ingredients in a blender or food processor and whip together, adding water (at least 11/2 cups) as it whips until you have the desired consistency. Taste and adjust the salt, garlic and lemon to your liking. 

Heat the pita in the oven for a few minutes, split open one side and spread the lower half with hummus. Layer the grilled eggplant, zucchini and egg. Drizzle with the tahini dressing and top with roughly chopped parsley or micro-sprouts. 

NOTE: 

This makes a lot more tahini dressing than you will use for this recipe, but since tahini in the jar separates and can be hard to mix with a spoon, I find it easier to use the whole jar and then freeze my tahini dressing in batches for later use. And a tub of it doesn’t last long in my fridge!