Aubergine Sabich Sub Sandwich Recipe

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

Done in 1 hour

Serves 4

Tom Jackson

Dish by Tom Jackson



For the crispy aubergine

2 aubergine

1 tspsalt


100g flour

150g panko breadcrumbs

For the zhoug

1 green chilli

2garlic cloves

1 bunchcoriander leaves

1 tspcumin


1lemon juice

1 tspchilli flakes

1 tsp salt

For the whipped feta

100ggreen yoghurt


1juice of lemon

1 tspsalt

1 tbspolive oil

For the crispy chickpeas


1 tbspcajun spice mix

for the garnish

4sub rolls


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.


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! 

What do you think of the recipe?

Tom Jackson

Tom Jackson

Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.

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