Le Bab’s sabich
- Preparation and cooking time
- Total time
- + infusing
- Easy
- Serves 4
Skip to ingredients
- 3 auberginesstems 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 bunssplit
- green salad leavesto 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 shallotspeeled and finely chopped
- 2 green chilliesfinely chopped
- a few leaves coriander
- 2 tsp white wine vinegar
- 1 tsp caster sugar
Nutrition:
- kcal490low
- 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.
