November 29th, 2016

Сабих - овощной салат с баклажанами и яйцом - Sabich - salad with eggplant and egg

Добрый день! Сегодня у меня для вас вариация на тему ближневосточной ароматной кухни! Готовится не сложно, а результат очень вкусный!

[English version]Good day! I have a variation on the theme of Middle Eastern flavored cuisine for you today! Preparing is not difficult but the result is very tasty!

4 servings

2 eggplants
cooking oil

tortilla/bread/pita bread

4 eggs hard boiled
2-3 tomatoes
2-3 small cucumbers
1 chili
bunch of greens

2 tbsp of tahini
some water
4 tbsp s’hug
 juice of 1/2 lemon
1-2 tbsp olive oil

for the s’hug (1 small jar):
bunch of fresh coriander
small bunch of parsley
2 green chilies
1/2 tsp ground cumin
1/4 tsp ground cardamom
1/8 tsp ground cloves
pinch of salt and sugar
2 tbsp water
2 tbsp olive oil

Dice eggplants or cut into circles and fry in cooking oil until golden. Then put on a paper towel.
To s’hug all the ingredients crush in a mortar or grind in a blender (but not until homogeneous – the structure should be quite rough). S’hug shift into a jar (store in the fridge up to 3 weeks).
Cut all the vegetables into medium cubes, add olive oil and lemon juice, season with salt and pepper, mix with chopped greens.
Each egg cut into 4 pieces and add to the salad.
For sauce - mix the tahini with water - first the sauce will become thicker - and then as you add more water - more liquid. Do not overdo with water - the sauce should be sauce))

On tortilla/pita bread put the salad, eggplants, pour with sauce, add s’hug and serve!

Bon appetit!!!

PS: for a vegan option of course you can exclude the eggs and add tofu at the will.

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