Le Bab’s sabich
45 MINUTES + INFUSING | SERVES 4 EASY |
aubergines 3, stems removed and cut in half lengthways
ground cumin ½ tsp
ground coriander ½ tsp
cayenne pepper ½ tsp
ground turmeric ½ tsp
garam masala 1 tsp
olive oil a splash
yogurt 4 tbsp
brioche buns 4, split
green salad leaves to serve PEANUT DRESSING
roasted peanuts 50g
olive oil 50ml
tomato purée 2 tsp
white wine vinegar 2 tsp
demerara sugar 1 tsp
cumin seeds ½ tsp
cayenne pepper ½ tsp
dried oregano ½ tsp
RELISH
shallots 2 long, peeled and finely chopped
green chillies 2, finely chopped
coriander a few leaves
white wine vinegar 2 tsp
caster sugar 1 tsp
1 Heat the oven to 190C/fan 170C/gas 5. Cut the aubergine halves into 5mm slices, then toss with all of the spices and a splash of olive oil. Season to taste. Spread the aubergine slices out on a baking tray in a single layer and roast for 20 minutes or until cooked through. Set aside.
2 For the peanut dressing, combine all the ingredients in a pan and gently warm over a low heat (you don’t want it to get too hot) to infuse flavours. Remove from the heat and set aside. For the relish, mix together all the ingredients with a little seasoning.
3 Spread 1 tbsp of the yogurt over each bun base. Reheat the aubergine slices in a low oven, if needed, then arrange over the yogurt. Top with the relish, a drizzle of peanut dressing and a handful of salad leaves. Sandwich with the bun tops, then serve.
PER SERVING 490 kcals | fat 22.5G saturates 4.2G | carbs 50.3G | sugars 13G fibre 11.9G | protein 15.5G | salt 0.3G