Roasted eggplant with egg, amba sauce, tomato & cucumber tabouli

30 MIN


Serving amount:
  • 2 eggs
  • 1 tahini tub
  • 1 amba tub
  • 1 sweet paprika sachet
  • 1 eggplant
  • 2 tomatoes
  • 1 cucumber
  • 2 dutch cream potatoes
  • 1 white onion
  • 1 parsley bunch

Pantry staples: Cooking oil, salt

Allergens: Egg, sesame, onion

Chef's note: This dish is inspired by the Israeli sandwich ‘sabich’ which is usually stuffed with eggplant, egg, amba and tahini. Amba is a condiment made using mangoes, vinegar and spices.


1. Prepare the ingredients

Preheat the oven to 200C fan forced. Wash the vegetables. Cut the cucumber, tomato and onion* into small dice. Peel and cut the potato into 1cm thick rounds. Cut the eggplant in half lengthwise. Finely chop the parsley. 

2. Cook the eggplant and potato

Place the potatoes in a bowl and drizzle them with oil making sure to coat all surfaces. Place them onto a lined baking tray. Drizzle some oil over the cut surface of the eggplant. Place onto a lined baking tray. Cook the potatoes and the eggplant in the preheated oven for 25 minutes, turning once, or until cooked through and browned.

3. Make the salad

Meanwhile, combine the cucumber, tomato, onion and parsley in a bowl. Season to taste. 

4. Dust the eggplant

When the eggplant is cooked, use a sieve to lightly dust the cut surface with the sweet paprika. Return the eggplant to the oven to keep warm until you are ready to serve. 

5. Cook the egg

Heat a splash of oil in a frying pan over medium heat. Add the eggs and cook until the whites have set, or to your liking. 

6. To serve

Divide the potatoes between serving plates. Top with the salad and eggplant. Drizzle with the amba and tahini and top with a fried egg.