Sabich on Sourdough Bread

Every once in a while a dream can come true. It sounds cheesy, I know. But I don’t mind it. One of my dreams came true. I dared to dream a pretty ridiculous dream and it was a matter of before the dreamy seed turned to a reality in full bloom. Just in time for spring.

Like the a good run of Tetris, for one moment everything fell into place.

This is my way of thanks.

I seem to have a soft spot for Sabich. This is truly odd since I have never once in my life stopped at a sabich stand and ordered one. It is also strange since the Sabich is mainly prominent in the centre of Israel, not exactly my childhood terroir.

And yet this is my second post on the wonders of the delightful combination of eggs, eggplants and tahini on bread. In fact, now that I’ve made it at home I have no interest on sampling the street version. I will keep this fantasy unfulfilled for a little while longer. When the time is right.

I made this for Saturday brunch the other day. the local version of eggs benedict I sliced 2 pieces of homemade sourdough bread and piled everything on top of them. It's what Saturdays should be.

Feel free to add or remove the toppings, keeping the key ingredients: carbs, eggs, eggplants and tahini.

Sabich on sourdough bread

(Serves 2)

1 medium sized eggplant

Crushed sea salt

Freshly ground white peppercorns

Ground Sumaq (available at any spice shop)

A few thyme sprigs

A dash of Balsamic vinegar

Olive oil

4 medium size sourdough slices (or any dark bread)

Honey (Clearly the secret ingredient)

2 hard-boiled eggs

Chopped pickled lemon (optional)

A handful of chopped parsley

A handful of chopped mint

Tahini

Sriracha (any other hot chili sauce will do)

Freshly grated nutmeg, to taste

Crushed sea salt, to taste

Freshly ground white peppercorns, to taste

1/2 lemon

Begin by oven roasting the eggplant.

Preheat the oven to 220°C.

Wash the eggplant and dice into small cubes. Place in a roasting tray and toss with the sumaq, thyme, salt, pepper, vinegar and olive oil.

Roast in the oven for 20-35 minutes, until the pieces are a light brown color.

This can be made up to 3 days in advance, if kept covered and refrigerated.

To assemble the dish spread a thin layer of honey on the bread slices. Slice the eggs into 5mm thick pieces and place evenly on the bread.

Scatter the roasted eggplant and pickled lemon, and generously drizzle the tahini.

Sprinkle the chopped mint and parsley and season with salt, pepper, nutmeg and chili sauce.

Squeeze the lemon on top and serve with a glass of Arak or Vodka.