Roasted Aubergine Open Sabich Salad

Brunch is one of the highlights of our weekend but we often don't fancy the more traditional greasy options. This is definitely a lighter option but no less tasty.


280g of baby aubergines

1 tbsp of sumac

2 tbsp of olive oil

2 large eggs

30g of red onion

20g of white wine vinegar

¼ tsp of sugar

Pinch of table salt

18g of tahini

70g of low fat natural yoghurt

5g of lemon juice

2 large tomatoes

100g of chickpeas

10g of parsley, finely chopped 

70g of artichokes (the antipasti ones in oil)

¼ tsp of ground cumin

2 pittas

20g of feta

Fresh oregano for garnish


Pre-heat the oven to 200°C and start boiling a pan of water on the hob.

Cut the baby aubergines into quarters lengthways so they become aubergine fingers. Place them on a baking tray lined with baking paper and drizzle with the oil. Sprinkle over the sumac, salt and pepper and mix it all together so everything is coated.

Cook in the oven for 30 minutes or until browned and a little crispy around the edges. Remember to toss the aubergines half way through cooking.

Meanwhile, add the eggs into a boiling pan of water and put a timer on for 7 minutes. I cook them for 7 minutes in boiling water to get fudgy eggs (sticky centre but the white is cooked through).

Whilst the eggs are cooking, you can start preparing the pickled red onion. Slice the onion into very thin half moons and put them in a small bowl. Add the white wine vinegar, a little table salt and the sugar. Mix well and leave to one side.

To make the dressing, add the tahini and yoghurt together mixing well so the sauce is smooth and velvety. Then add the lemon juice and season to taste. Adjust ingredients to your liking.

When the eggs are done, remove from pan and run them under cold water to stop further cooking. Leave them to cool for a moment whilst you prepare the salad.

For the salad, slice the tomatoes into quarters and scoop out the seeds, then cut the tomatoes into smaller 1.5cm pieces and add to a bowl. Add the chickpeas, artichokes, finely chopped parsley, and the cumin. Season and give it a stir. Put the bowl aside.

By now the eggs should be cool, so peel the eggs and cut into quarters lengthways.

When the aubergine is ready it can come out of the oven. Whilst they cool, toast the pittas and cut them into strips.

To assemble the sabich, mix the aubergines in with the chickpea salad and plate along with the pitta and the egg. Crumble over the feta and generously spoon over the tahini sauce, scatter with the fresh oregano and add the pickled red onion to the top.