Aubergine, Egg and Tahini Wrap – Sabih (Middle Eastern Veggie Wrap) – This is one of my absolute favourite veggie meals. A wrap recipe with gorgeous baked aubergine, eggs (you know I LOVE eggs), smooth silky tahini, zhoug and a simple chopped salad. I believe this wrap recipe is an Iraqi recipe according to Mr Ottolenghi. Correct me if I’m wrong.
OMG I cannot begin to tell you how much i adore this wrap. It makes for the most delicious and satisfying lunch or dinner and it is ready to eat pretty quickly. YAY! You know I am all about quick and/or easy.
So basically, whilst the aubergine is roasting in the oven, you can get on with prepping the rest of the ingredients. In terms of wraps, there are some great healthy alternatives to wheat wraps on the market nowadays. At the time I took this picture (about 2 years ago), I wasn’t all that bothered about healthy wraps, so admittedly this is a normal (and definitely not gluten free) wrap. Just use what works for you! Of course, this works equally well as a salad if you want to omit the wrap altogether.
When I first made this, I had been drooling over the Sabih recipe in Yotam Ottolenghi’s book Jerusalem. I mean I am always ready to make middle eastern food. You know how much i love it.
The sauces complement each other perfectly with one being hot and zingy and the other being cool and creamy and of course they work beautifully dolloped over the aubergine and egg. This recipe was always going to be a favourite for me because it literally has in it, every single one of my favourite ingredients. Layering them all on top of each other just makes perfect sense. (Imagines an aubergine, egg, tahini and zhoug lasagna/mousakka/pie – OMG).
My baby is off sick today. She has chicken pox and was up for a few hours last night, itching like crazy. We put some stuff on them and gave her medicine but it just wasn’t working. So I did some research and found a natural remedy. So at 1 am my husband began to make a rose water and neem paste (from powder. I don’t have a neem tree in my back yard) which works to cool down the skin and stop the itching. It worked an absolute treat and she is still asleep now. Aaah silence but also I am glad she is getting some relief and is resting.
Please let me know if you make this. If you love aubergines and you love eggs, just make it. Serious.
Aubergine, Egg and Tahini Wrap
Aubergine, Egg and Tahini Wrap - Sabih (Middle Eastern Veggie Wrap) - This is one of my absolute favourite veggie meals. A wrap recipe with gorgeous baked aubergine, eggs (you know I LOVE eggs), smooth silky tahini, zhoug and a simple chopped salad. I believe this wrap recipe is an Iraqi recipe according to Mr Ottolenghi. Aubergine, Egg and Tahini Wrap
Aubergines and Eggs
- 2 large Aubergines Cut into slices lengthways
- 3-4 tbsp Semolina Optional
- Oil to fry aubergines
- 4 Eggs Boiled and chopped in 1/2 or 1/4s
- 4 Wraps or Pitta Bread
- 40 grams Coriander Leaves
- 20 grams Parsley Leaves
- 2 Green Chillies
- 2 tbsp Lemon Juice
- 1/2 tsp Cumin Powder
- 1/4 tsp Cardamom Powder
- 4 tbsp Olive Oil
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 3 tbsp Tahini
- 1 tbsp Lemon Juice
- 1 Garlic Clove crushed
- Salt and Pepper
- 2 Tomatoes diced
- 2 mini Cucumbers diced
- 1/2 small Red Onion diced
- 1 tbsp Parsley leaves chopped finely
- 2 tbsp Lemon Juice
- 2 tbsp Olive Oil
- Salt and Pepper
Heat oil in a large frying pan. I use 2 tbsp Oil.
Dust the semolina over the aubergine slices. Fry in batches for 3 - 4 minutes each side.
Put all the ingredients for the Zhoug in a blender and blend till combined.
Combine all the ingredients for the tahini paste in a small bowl and set aside.
Combine all the ingredients for the salad in a medium bowl and mix through.
Heat the wraps or pitta in a dry pan, over medium/high heat for 2 - 3 minutes each side.
Pile all the ingredients onto the pitta or wrap and devour!