OPEN-FACED SABICH SANDWICH WITH CRISPY FRIED EGGPLANT

OPEN-FACED SABICH SANDWICH WITH CRISPY FRIED EGGPLANT image

Categories Sandwich Egg Fruit Potato Vegetable Fry Picnic Vegetarian Lunch Summer Kosher

Yield 8 servings

Number Of Ingredients 30

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Ingredients

Spinach and Fresh Mango Potato Salad:
2 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup extra-virgin olive oil
3 cups cold pre-cooked, boiled potatoes (slightly firm), peeled and cut into ½-inch pieces
¼ cup minced sour dill pickles
½ cup roughly chopped fresh flat-leaf parsley leaves
6 cups finely shredded spinach or any raw, mildly bitter green
2 cup grape tomatoes, cut in half
1 cup peeled and diced pickling cucumbers (about 2½ Persian cucumbers)
2 ripe mangos, peeled, and cut into ¼-inch dice
Roasted Garlic Tahini Sauce:
2 cups sesame seed paste (tahini), Joyva brand preferred
2 teaspoon Dijon mustard
1 teaspoon ground cumin
Juice of 5 large lemons
¼ cup fresh flat-leaf parsley leaves
1 tablespoon ground sumac
1 teaspoon ground coriander
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 heads roasted garlic
½ cup olive oil
The Sandwich:
4 large lavash breads, Joseph's whole grain or garlic preferred
16 hard-cooked eggs, peeled, chilled, cut into 4 slices each (see Kitchen Tip)
16 slices Crispy Fried Shawarma-Spiced Eggplant (find this recipe also on Epicurious)
½ cup Amba Sauce (see Kitchen Tip), or ¾ cup commercial Amba sauce, Noona's brand preferred

Steps:

In the bowl of a food processor, combine the sesame paste, mustard, cumin, lemon juice, parsley, sumac, coriander, salt, and pepper. Separate the cloves of garlic from the roasted head and squeeze out the insides. (Squeeze really well to get every last bit of luscious garlic! Make sure none of the papery peel gets into the mixture.) Process until completely smooth. With the processor running, drizzle in the oil until it is completely incorporated and smooth. Kitchen Tips: This will keep, refrigerated, in a covered container, for about one day, but you should allow it to come to room temperature and use a handheld blender to re-mix. If you eat raw or lightly coddled eggs, add two large egg yolks to the food processor with the sesame paste along with the mustard and mix until completely incorporated. Add the spices, juice and roasted garlic and process by drizzling the oil as directed. It will be very creamy and will not separate.

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World Shorts

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I love this sandwich! It's so flavorful and satisfying. I've made it several times and it's always a hit.

Ganesh Waiba

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This is a great recipe for a quick and easy weeknight meal. The sandwich is packed with flavor and the eggplant is cooked perfectly.

Mmesoma Ginikachukwu

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The sandwich was a bit dry. I think I should have added more tahini sauce.

Michael Carter

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I followed the recipe exactly and the sandwich turned out great! The eggplant was crispy on the outside and tender on the inside. The tahini sauce was also very good.

Lutendo Tendi

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This is the best sandwich I've ever had! The flavors are incredible and the eggplant is cooked to perfection. I highly recommend this recipe.

Brydrick Johnson

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This sandwich was a bit too spicy for my taste, but I still enjoyed it. I think next time I'll use less harissa.

Hammad Rao

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I was a bit hesitant to try this recipe because I'm not a huge fan of eggplant, but I'm so glad I did! The eggplant was cooked perfectly and the sandwich was delicious. I'll definitely be making this again.

High Bred

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This sandwich is amazing! The combination of flavors and textures is just perfect. I'll definitely be adding this to my regular rotation of recipes.

Gulam Fareed Sabir

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The eggplant was a bit too oily for my taste, but other than that, this sandwich was delicious! The flavors all came together perfectly.

Mudasar Ahmed

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This open-faced sabich sandwich was a total hit at our dinner party! The crispy eggplant was perfectly complemented by the tangy tahini sauce and fresh herbs. Will definitely be making this again.

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