a bread roll filled with aubergine slices sat on a tray with plants in the background

Le Bab’s sabich

Name: Le Bab’s sabich
Total time: 45 min
Yield: Serves 4
Cuisine: Middle Eastern
Ingredients: 3 aubergines stems removed and cut in half lengthways; ½ tsp ground cumin; ½ tsp ground coriander; ½ tsp cayenne pepper; ½ tsp ground turmeric; 1 tsp garam masala; a splash olive oil; 4 tbsp yogurt; 4 brioche buns split; green salad leaves to serve; 50g roasted peanuts; 50ml olive oil; 2 tsp tomato purée; 2 tsp white wine vinegar; 1 tsp demerara sugar; ½ tsp cumin seeds; ½ tsp cayenne pepper; ½ tsp dried oregano; 2 long shallots peeled and finely chopped; 2 green chillies finely chopped; a few leaves coriander; 2 tsp white wine vinegar; 1 tsp caster sugar

Published: June 30, 2021 at 10:21 AM

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Serves 4

Easy

Total time: 45 mins

+ infusing

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This vegetarian Middle Eastern-style sandwich by the Le Bab chefs, with spiced aubergine, peanut dressing and a zingy relish, is well worth trying yourself at home

Vegetarian

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Alternatives

Complete the dish

Make this aubergine sabich at home, then check out our recipes for Istanbul's mackerel sandwiches, Middle Eastern falafel sandwiches and more of the best sandwich recipes.

Ingredients

Nutrition

3 aubergines

stems removed and cut in half lengthways
½ tsp ground cumin
½ tsp ground coriander
½ tsp cayenne pepper
½ tsp ground turmeric
1 tsp garam masala
a splash olive oil
4 tbsp yogurt
4 brioche buns

split
green salad leaves

to serve

PEANUT DRESSING

50g roasted peanuts
50ml olive oil
2 tsp tomato purée
2 tsp white wine vinegar
1 tsp demerara sugar
½ tsp cumin seeds
½ tsp cayenne pepper
½ tsp dried oregano

RELISH

2 long shallots

peeled and finely chopped
2 green chillies

finely chopped
a few leaves coriander
2 tsp white wine vinegar
1 tsp caster sugar

Nutrition: per serving

kcal490

low
fat22.5g
saturates4.2g
carbs50.3g
sugars13g
fibre11.9g
protein15.5g
salt0.3g

Method

step 1

Heat the oven to 190C/fan 170C/gas 5. Cut the aubergine halves into 5mm slices, then toss with all of the spices and a splash of olive oil. Season to taste. Spread the aubergine slices out on a baking tray in a single layer and roast for 20 minutes or until cooked through. Set aside.
step 2

For the peanut dressing, combine all the ingredients in a pan and gently warm over a low heat (you don’t want it to get too hot) to infuse the flavours. Remove from the heat and set aside. For the relish, mix together all the ingredients with a little seasoning.
step 3

Spread 1 tbsp of the yogurt over each bun base. Reheat the aubergine slices in a low oven, if needed, then arrange over the yogurt. Top with the relish, a drizzle of peanut dressing and a handful of salad leaves. Sandwich with the bun tops, then serve.

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