Oct 27 2010
For the luxurious dinner party I held a few weeks ago I wanted to serve a salad that reached into the heart of the middle east and was quite different than the typical Fattoush or Tabbouleh salads.
After many days of searching, I came across a sandwich called Sabich a few times, and decided to leave out the bread and let it be an interesting salad.
The components of the salad really harmonized well together, and the salad was light, but hearty and filling. I can see why it is loved as a sandwich/wrap filling.
You can find the original recipe here.
8 Cups Water
2 bags Black Tea
peel of 1 large Yellow Onion
4 Hard Boiled Eggs
Place the water, tea bags, and onion peel in a pot and bring to a boil. Reduce heat to the lowest setting, add the eggs and let them steep for 1 hour.
Remove and let cool. Remove shell and slice into rounds. Set aside.
7 Tablespoons Sunflower Seed Oil
1 large round Italian Eggplant, sliced into at least 6 rounds
Heat the oil in a cast iron skillet until it shimmers.
In the mean time, sprinkle salt on each side of each eggplant slice.
Place a couple rounds in the oil and fry for about 1.5 minutes per side. The rounds should be a nice golden color. Remove to a towel-lined plate and set aside.
2 Kirby Cucumbers, finely chopped
1 Tablespoon Lemon Juice
1 Red Onion, diced
1 Tomato, cored, finely chopped
Salt and Pepper to taste
Combine all ingredients in a bowl and set aside.
1 clove Garlic
1/2 teaspoon Salt
2 Tablespoons Olive Oil
freshly ground Pepper to taste
5 Tablespoons Tahini
1/4 Cup minced flat leafed Parsley
2 Tablespoons Lemon Juice
5 Tablespoons Cold Water
With a mortar and pestle, mash together the garlic and salt until you have a fine paste.
Mix together all the ingredients in a bowl and set aside.
In a serving bowl, layer 1 eggplant round, 3 slices of egg, and about 1/4 a cup of Salad. Drizzle the tahini dressing around the bowl.
Makes about 6 servings.