Saturday, 2 August 2014 | MYT 12:00 AM


This recipe is part of the Don't Call Me Chef column. For the full story, go to "Toss the sides".

  • Prep Time

    45 mins
  • Cooking Time

    15 mins
  • Serving



  • 600g long eggplant
    oil for frying
    4 good quality pita*
    cooked potatoes, sliced thinly
    2-3 hard-boiled eggs, cut into quarters
    savoury mango chutney
    zhoug (recipe follows)
    chopped salad (recipe follows)
    salt and pepper

  • Zhoug
    ½ cup fresh parsley, roughly chopped
    1 cup fresh coriander, roughly chopped
    2 finger-length hot green chillies, roughly chopped
    pinch of cayenne pepper, optional
    ¼ tsp each of ground cumin, cardamom and cloves
    pinch of sugar
    ¼ tsp salt
    1 garlic clove, crushed
    2 tbsp olive oil
    2 tbsp water

    Place all the ingredients in a small food processor and pulse into a coarse paste. Store in a jar in the fridge for up to 3 weeks.

    Chopped salad
    1 small cucumber, diced
    1 large tomato, diced
    a handful of parsley, chopped
    2 tsp lemon juice
    1-2 tbsp olive oil
    salt and pepper

    Mix all the ingredients together; season to taste.


Peel the skin of the eggplants from top to bottom in alternate stripes. Cut into 1.5cm-thick slices. Sprinkle with salt on both sides and leave in a colander for 30 minutes. When ready to cook, dab the slices with a clean cloth or kitchen paper.

Heat 2cm of oil in a wide pan. Fry the eggplant until brown on both sides and tender in the middle, 6-7 minutes. Drain.

In the same oil, fry the potato slices briefly until just brown. Drain.

To assemble: Place a pita on a plate. Arrange the eggplant and potato on top, overlapping the slices. Add hard-boiled egg. Season with salt and pepper, and spoon some zhoug and mango chutney on top. Add a little of the chopped salad. Fold the pita in half and eat immediately. 

*Instead of pita, use baguettes sliced in half lengthwise.

Made with a variety of ingredients, sabich is a filling meal.


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