Aubergine sandwiches

Aubergine sandwiches

By
From
Cairo Kitchen
Serves
2-4
Photographer
Jonathan Gregson

Fried aubergines stuffed into baladi bread can be found throughout Cairo being sold on street carts for breakfast and lunch. With green salad leaves and tahina sauce, this simple sandwich makes a satisfying vegetarian meal. For a lighter version, try brushing the aubergine slices with olive oil and grilling them rather than frying.

Ingredients

Quantity Ingredient
1 large aubergine, sliced into rounds
100ml vegetable oil
1/2 teaspoon ground cumin
1 lemon, juiced
2 garlic cloves, crushed
1 teaspoon Roasted red chilli paste
1 teaspoon fresh coriander, chopped
salt
freshly ground black pepper

To serve

Quantity Ingredient
2-4 baladi or shamsi breads
handful rocket
1 tomato, sliced
Tahina sauce

Method

  1. In a frying pan, sauté the aubergine slices in the oil, in batches if necessary, for about 5 minutes on each side until golden in colour. Take out of the pan and drain on paper towels to remove the excess oil.
  2. Sprinkle salt, pepper, the cumin, lemon juice, garlic, chilli paste and coriander over the fried aubergine.
  3. Open the baladi breads and layer up the rocket, tomato and aubergine. Top with a drizzle of tahina sauce to serve.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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