Sabich Recipe

Prepare eggplants

Trim ends of the eggplants and cut into 1/2-inch thick rounds (or lengthwise slices ~1/2 inch). Lightly salt both sides and place in a single layer on a rack or paper towels for 20–30 minutes to draw out bitterness. Pat dry thoroughly with paper towels before battering.

Make batter

In a shallow bowl whisk together flour, cornstarch and 1 tsp fine salt. Whisk in 3/4 cup water gradually until smooth and the batter coats the back of a spoon (thick but pourable). If needed adjust with up to 2–3 tbsp more water.

Fry eggplants

Heat vegetable oil in a heavy skillet or medium deep pot to 350°F (175°C). Working in batches, dip eggplant slices into the batter to coat, allow excess to drip off, and carefully slide into hot oil. Fry until golden brown and tender, about 2–3 minutes per side. Transfer to a paper-towel-lined sheet and immediately season lightly with a pinch of salt. Keep warm in a single layer in a low oven (200°F/95°C) while finishing remaining eggplant.

Boil eggs

Bring a medium pot of water to a rolling boil with 1 tbs kosher salt. Gently lower eggs into the water and boil for 9 minutes for firm-yet-creamy yolks (adjust 8–10 minutes to preference). Prepare an ice bath with 2 cups ice water. When time is up, transfer eggs to the ice water and cool for 5 minutes.

Peel and halve eggs

Crack shells and peel under running water. Halve each egg lengthwise and set aside for plating.

Make tahini

In a bowl whisk tahini with lemon juice, minced garlic and 1/2 tsp salt. The mixture will seize and thicken; slowly whisk in warm water, a few tablespoons at a time, until it becomes smooth and pourable (about 1/2 cup total). Taste and adjust lemon or salt. The sauce should be creamy and loose enough to drizzle.

Prepare vegetables

Dice tomatoes into small 1/4-inch pieces and place in a bowl. Thinly slice the red onion and rinse briefly under cold water if you want to mellow the bite; drain and pat dry. Chop parsley and cilantro finely. Cut lemon into wedges.

Assemble accompaniments

Arrange pickles and shifka peppers on a small plate on the side. Spoon amba into a small ramekin or drizzle on the main plate during plating. Keep sumac and lemon wedges ready to sprinkle at the end.

Plate Sabich

On each serving plate, place 4–5 fried eggplant slices slightly overlapping as a base. Drizzle a few tablespoons of house tahini over the eggplant. Arrange halved boiled eggs on top or beside the eggplant. Scatter diced tomatoes, sliced red onion, and chopped herbs over the eggs and eggplant. Spoon 1 tbs amba near the stack and place 1–2 shifka peppers alongside.

Drizzle 1/2 tbs olive oil over the assembled plate, sprinkle with 1/4 tsp extra salt and a few turns of black pepper, then dust with a pinch of sumac. Serve immediately with lemon wedges and the house pickles on the side.