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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
5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Lunch
Cuisine Middle Eastern
Servings 4

Ingredients
  

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

Zhoug

  • 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

Tahini Paste

  • 3 tbsp Tahini
  • 1 tbsp Lemon Juice
  • 1 Garlic Clove crushed
  • Salt and Pepper

Chopped Salad

  • 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

Instructions
 

Aubergine

  • 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. 

Zhoug

  • Put all the ingredients for the Zhoug in a blender and blend till combined.

Tahini

  • Combine all the ingredients for the tahini paste in a small bowl and set aside.

Salad

  • Combine all the ingredients for the salad in a medium bowl and mix through.

Wraps

  • Heat the wraps or pitta in a dry pan, over medium/high heat for 2 - 3 minutes each side. 

Assemble

  • Pile all the ingredients onto the pitta or wrap and devour!
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