Sabich with green tahini

Name: Sabich with green tahini
Cuisine: Middle Eastern
Ingredients: 1/4 cucumber, finely diced; 2 tomatoes, finely diced; 3 spring onions, finely chopped; 1/2 lemon, juiced; 3 tbsp olive oil; 1 large (about 350g) aubergine, thinly sliced into long strips; 4 round pittas, warmed; 2 eggs, hard-boiled and sliced; chilli sauce, to serve; 80g tahini; 1 lemon, juiced; 2 large handfuls flat-leaf parsley; 2 large handfuls mint leaves

A little effort

Ingredients

1/4 cucumber, finely diced
2 tomatoes, finely diced
3 spring onions, finely chopped
1/2 lemon, juiced
3 tbsp olive oil
1 large (about 350g) aubergine, thinly sliced into long strips
4 round pittas, warmed
2 eggs, hard-boiled and sliced
chilli sauce, to serve

GREEN TAHINI

80g tahini
1 lemon, juiced
2 large handfuls flat-leaf parsley
2 large handfuls mint leaves

Method

STEP 1
Put the cucumber, tomatoes, spring onions and lemon juice into a bowl. Season with a little salt and toss together.
STEP 2
To make the green tahini, put all the ingredients into a small food processor with 6 tbsp of water and some seasoning and blend until smooth.
STEP 3
Heat a griddle or non-stick frying pan over a high heat. Pour the oil into a shallow dish and add a good pinch of salt. Toss the aubergine in the oil and season with salt. Griddle or fry for about 2-3 minutes a side or until charred and really tender.
STEP 4
To serve open up the pittas and stuff with the eggs, salad and aubergines. Drizzle over loads of the green tahini and add chilli sauce to taste.