Aubergine Sabich Sub Sandwich

Upgrade your Sabich sandwich recipe with this spin on an Israeli classic. With creamy feta & spicy zhoug, it is the perfect breakfast sub.

1 hour cook

Serves 4

Tom Jackson

Twisted: Unserious food tastes seriously good.

Ingredients

For the crispy aubergine

2 aubergine

1 tspsalt

3eggs

100g flour

150g panko breadcrumbs

For the zhoug

1 green chilli

2garlic cloves

1 bunchcoriander leaves

1 tspcumin

100mloil

1lemon juice

1 tspchilli flakes

1 tsp salt

For the whipped feta

100ggreen yoghurt

100gfeta

1juice of lemon

1 tspsalt

1 tbspolive oil

For the crispy chickpeas

400gchickpeas

1 tbspcajun spice mix

for the garnish

4sub rolls

50grocket

4boiled eggs

Stuffed with crispy panko crusted aubergine, eggs, creamy feta and herby zhoug, this Israeli inspired Sabisch sandwich is a fabulous twist on a classic which you seriously don't want to miss. Be warned, though, it gets messy.

Method

Start by salting your aubergine, to a colander add your sliced aubergines and coat them in 1 tsp of sea salt. Cover and leave to sit in the sink or on a plate for 45-1 hour.

Once the aubergine has softened, add eggs, flour and panko to three separate bowls. Panned your aubergine slices one at a time and then fry in a medium pot at 170 degrees for 3-4 mins.

In a blender add the ingredients for the zhoug sauce, blitz until smooth sauce forms. Remove from the blender into a bowl, set to one side.

Again in the blender add your yoghurt, feta, lemon juice, salt and olive oil. Blend until completely smooth and fluffy.

For the chickpeas, drain and rinse a can of chickpeas, tip the chickpeas onto a baking tray and allow them to sit at room temperature for 10 mins, allowing them to dry out slightly.

Heat a heavy based pot with oil to about 150 degrees and then add the chickpeas. Fry for 3-4 mins until the chickpeas begin to get super crispy. Remove the oil onto kitchen paper to remove excess oil.

In a small bowl combine your crispy chickpeas with your spice mix, toss to coat the chickpeas completely.

To make your sandwich, slice and toast a sub roll, fill with the whipped feta, followed by the panko aubergine, zhoug, sliced boiled eggs, chickpeas and rocket. Enjoy immediately!