Grilled Aubergine Flatbread (Sabich)

Grilled Aubergine Flatbread (Sabich)

Our live cook coinicded with National Sandwich week and we were looking for something a little different.  We came across these Israeli inspired sandwiches.

The bread is stuffed with grilled aubergine, hard boiled eggs, chopped salad with parsley, amba and tahini.

When making them, we didn’t fancy hard boiled eggs so we left them out.  Amba is made from fresh mangoes and a long list of spices.  Given we didn’t have fresh mango, we used mango chutney and lime juice; which worked well.

Serves 2

Cooking surfaces


BBQ Temperature



  • 2 tbsp vegetable oil
  • 1 aubergine
  • sprinkle of sea salt
  • 2 pittas (we used our super soft flatbreads)
  • 2 tbsp hummus
  • 1 tbsp tahini
  • 1 gherkin, sliced
  • 1 hard boiled egg, optional
  • 1.5 tbsp mango chutney
  • juice of half a lime

For the salad

  • cucumber, 4 slices about 1.5 to 2cm thick
  • 1 large tomato
  • 1/2 red onion,
  • A handful of parsley, finely chopped
  • 25ml extra virgin olive oil
  • 1 tbsp lemon juice
  • pinch of salt


For the salad

  1. Cut the cucumber, tomato and onion into really small chunks and place in a bowl.
  2. Add the chopped parsley.
  3. Mix the dressing ingredients; oil, lemon juice and salt in a cup.  Give it a taste and adjust to personal taste.
  4. Pour the dressing over the salad and give it a good zhuzh and set aside until you’re ready to build your sandwich.

For the Aubergine

  1. Chop up your aubergine into rounds about 1 to 1.5cm thick.
  2. Setup your Egg for a direct cook at 200°C.
  3. Preheat your pan.
  4. Add the oil to your pan and heat it up until it’s hot.
  5. Add your aubergine and cook for 3 to 5 minutes on one side until golden brown and then flip to cook the other side.
  6. They should be golden, oily, squidgy and floppy.  You want to ensure they’re completely cooked.
  7. Place on a plate with kitched towel and sprinkle with salt.

To assemble the sandwich

  1. Pop the pitta in a toaster, or ensure you’re flatbread are warm.
  2. Cut the bread in half and spread the hummus on the inside of the bread.
  3. Add a couple of pieces of aubergine and drizzle with tahini.  Go easy with the tahini, it has quite a strong and potent flavour.
  4. Add some sliced gherkin and some sliced hard boiled egg (optional).
  5. Mix the mango chutney with the lime and then drizzle this in the bread pocket.
  6. Finally, add a spoonful of salad to finish the sandwich.

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