I love to make this version of sabich every time I host brunch. It is rich and full of flavors and can easily be the main course of the meal. I use the combo of eggs, eggplant, potatoes and the flavorful amba sauce to top a sheet of baked puff pastry with a diverse range of flavors and textures for the ultimate tart.
Ingredients
Servings 6
- 2 medium eggplants
- 1 sheet frozen puff pastry
- 3 hard boiled eggs quartered
- ½ cup 100% tahini
- 1 tablespoon amba
- 6 cherry tomatoes sliced
- 2 boiled potatoes peeled and sliced
- Kosher salt
- Freshly cracked black pepper
Nutritional Facts
Nutrition Facts
Sabich Pastry
Amount per Serving
Calories
482
% Daily Value*
Fat
29
g
45
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
7
g
Monounsaturated Fat
14
g
Cholesterol
93
mg
31
%
Sodium
586
mg
25
%
Potassium
849
mg
24
%
Carbohydrates
46
g
15
%
Fiber
8
g
33
%
Sugar
8
g
9
%
Protein
13
g
26
%
Vitamin A
329
IU
7
%
Vitamin C
25
mg
30
%
Calcium
71
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
Prepare the eggplant
- Preheat oven to 400℉. Prepare a sheet pan with parchment paper.
- Peel eggplant and slice into ¾-inch thick slices.
- Place on prepared tray. Brush with olive oil and sprinkle with salt.
- Bake for 18-20 minutes until browned. Set aside to cool.
- Set oven to 375℉. Prepare another sheet pan with parchment paper.
- Unroll puff pastry onto parchment lined sheet pan. Trim to about an 8x11-inch rectangle and score a ¾-inch border around the edge. Prick the center all over with a fork, set in oven and bake for 25-28 minutes until nice and golden. Leave to cool on a wire rack.
- Spread eggplant slices evenly on the pastry, then add sliced potatoes, hard boiled eggs, and cherry tomatoes.
- Use a small spoon and sprinkle mounds of tahini evenly around and do the same with amba. Decorate with parsley and drizzle with salt and pepper.
