Sabich Bowl with Fried Aubergine, Eggs and Tahini
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Ingredients
- 2 aubergines
- 4 eggs
- 300 g new potatoes
- 1 cucumber
- 3 tomatoes, diced
- 3 tbsp tahini
- 2 tbsp mango chutney
- 4 tbsp vegetable oil
- 1 tbsp lemon juice
Nutrition (per serving)
- Calories
- 408 kcal
- Protein
- 13 g
- Carbohydrate
- 27.3 g
- of which sugars
- 13.6 g
- Fat
- 25.8 g
- of which saturates
- 3.9 g
- Fibre
- 7.4 g
- Salt
- 0.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the new potatoes for 12-15 minutes until tender, then drain and slice. Boil the eggs for 8 minutes, then cool in cold water, peel and halve.
- 2
Slice the aubergines into 1cm rounds, salt lightly and leave for 15 minutes, then pat dry and fry in the oil in batches for 3-4 minutes each side until golden and soft.
- 3
Dice the cucumber and mix with the diced tomatoes.
- 4
Whisk the tahini with the lemon juice and enough water to make a pourable sauce, and season with salt.
- 5
Divide the fried aubergine, potato, boiled eggs and tomato-cucumber mix between bowls.
- 6
Drizzle with the tahini sauce and the mango chutney (used here in place of the traditional amba) and serve.
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