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.
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.Â
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.Â
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.Â
Again in the blender add your yoghurt, feta, lemon juice, salt and olive oil. Blend until completely smooth and fluffy.Â
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.Â
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.Â
In a small bowl combine your crispy chickpeas with your spice mix, toss to coat the chickpeas completely.Â
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!Â
