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August 19, 2014 / Chris Blum

Eggplant, Chopped Salad & Flat Bread (Sabih)

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I am obsessed with Yotam Ottolenghi – this is another winner from Jerusalem. A perfect dish for meatless Monday!

Chopped Salad
2 tomatoes, 3/8 inch dice
2 Persian cucumbers, 3/9 inch dice
4 green onions, sliced thin
4 TBSP parley, chopped
2 tsp lemon juice
1 1/2 TBSP olive oil

Toss together in a large bowl.

Zhoug:
1/2 c cilantro, leaves & stems
1/4 c parsley, leaves & stems
2 hot green chiles
1/2 tsp ground cumin
1/4 tsp ground cardamom
1/4 tsp ground cloves
1/8 tsp sugar
1/4 tsp salt
1 clove garlic
2 TBSP olive oil
2 TBSP water

Combine in a food processor and pulse until forms it forms a course paste.

Eggplant:
2 large eggplant, sliced into 1 inch think and thin planks
4 flatbread or pita
1 c light tahini sauce
4 hard boiled eggs, quartered
4 TBSP Zhong
Salt and pepper

Toss eggplant with salt and let drain 30 minutes.

Heat a large non-stick pan over medium heat. Add eggplant and brown on every side about 8 minutes total.

To serve: spread 1 TBSP on flatbread, layer with eggplant, 1 TBSP Zhong and egg. Serve salad on the side.

Serves 4.

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