Aubergine Sabich Sub Sandwich
Done in 1 hour
Done in 1 hour
This sandwich takes inspiration from an Israeli classic, eaten mostly as a breakfast sandwich. We've given this guy a little upgrade, added some spicy zhoug and creamy whipped feta and changed the typical pita bread for something a little more Twisted!
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!
Seren began her career as a chef nearly 10 years ago, working in restaurants and cafes across London. You can usually find her picking up ingredients from the around the world on her local East London high street or back at home adding to her very full collection of condiments by making her homemade chilli oil. Seren lives for spice, fresh ingredients, and fusion food, and loves bringing these vibes to the Twisted audience.