Fried eggplant and tahini sabih with zhoug (Middle Eastern)

Name: Fried eggplant and tahini sabih with zhoug (middle eastern) recipe
Yield: 4
Ingredients: 1/3 cup (90g) tahini; 1 garlic clove; 2 tbs extra virgin olive oil; Juice of 1 lemon; Vegetable oil, to shallow-fry; 2 eggplants, trimmed, cut into 2cm discs; 1 large tomato, chopped; 1 Lebanese cucumber (seeds removed), chopped; 2 long green shallots, trimmed, sliced; 1/2 bunch dill, roughly chopped; 4 pita breads, warmed; 4 hard-boiled eggs, quartered; 1 bunch coriander, roughly chopped; 1/2 bunch flat-leaf parsley, leaves and stems roughly chopped; 1 garlic clove, roughly chopped; 2 green chillies, trimmed, roughly chopped; 1 tsp ground cumin; 1/4 tsp caster sugar; 1/2 tsp salt flakes; 1/4 cup (60ml) extra virgin olive oil

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by Kirsten Jenkins

Jun 02, 2021

Eggplants and eggs star in this dish which looks great on the plate but won't stay there for long.

1/3 cup (90g) tahini
1 garlic clove
2 tbs extra virgin olive oil
Juice of 1 lemon
Vegetable oil, to shallow-fry
2 eggplants, trimmed, cut into 2cm discs
1 large tomato, chopped
1 Lebanese cucumber (seeds removed), chopped
2 long green shallots, trimmed, sliced
1/2 bunch dill, roughly chopped
4 pita breads, warmed
4 hard-boiled eggs, quartered

ZHOUG (SPICY HERB SAUCE)

1 bunch coriander, roughly chopped
1/2 bunch flat-leaf parsley, leaves and stems roughly chopped
1 garlic clove, roughly chopped
2 green chillies, trimmed, roughly chopped
1 tsp ground cumin
1/4 tsp caster sugar
1/2 tsp salt flakes
1/4 cup (60ml) extra virgin olive oil

Method

1.

For the zhoug, place all ingredients in a small food processor and pulse until roughly chopped and well combined.
2.

It should be a rough paste. Set aside.
3.

Place tahini, garlic, oil and half the lemon juice in the cleaned food processor with 1/2 cup (125ml) water and process until smooth. Season and set aside.
4.

Heat 3cm of vegetable oil in a large non-stick frypan over medium heat. Add the eggplant, in batches, and fry for 4-5 minutes each side or until golden. Remove from the pan and drain well on paper towel. Repeat with remaining eggplant, adding more oil to the pan if needed.
5.

Place the remaining lemon juice, tomato, cucumber, long green shallot and dill in a bowl, season with salt and pepper and toss well to combine.
6.

Cut the pitas in half and carefully fill with the eggplant, chopped salad and eggs. Drizzle with the tahini sauce and the zhoug to serve. Leftover zhoug can be refrigerated in an airtight container for up to 2 weeks.