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Ingredients
  • I raqi immigrants to Israel in the early 1950s brought with them the fascinating combination of fried aubergine and hard-boiled egg stuffed into fresh pitta (along with plenty of other big-flavoured ingredients). It sounds weird, but it's one of the most exciting street foods you could wish to come across. This is a plated version. Zhoug is a wonderful Yemenite green chilli sauce, but to save time, a good commercial savoury chilli sauce will do. Other traditional elements are a sharp mango pickle and a good hummus, so add them, too, if you fancy. Serves four.
  •  
  • 2 large aubergines
  • About 300ml sunflower oil
  • 4 slices rustic white bread, toasted
  •  
  • 4 free-range eggs, hard-boiled and cut into 1cm-thick slices
  • Salt and black pepper
  • subheading: For the tahini sauce:
  • 100g tahini paste
  • 80ml water
  • 20ml lemon juice
  • 1 small garlic clove, crushed
  • subheading: For the salad:
  • 2 ripe tomatoes, cut into 1cm dice
  • 2 mini cucumbers, cut into 1cm dice
  • 2 spring onions, thinly sliced
  • 1½ tbsp chopped parsley
  • 2 tsp lemon juice
  • 1½ tbsp olive oil
  • subheading: For the zhoug:
  • 35g coriander
  • 20g parsley
  • 2 green chillies
  • ½ tsp ground cumin
  • ¼ tsp ground cardamom
  • ⅛ tsp sugar
  • ¼ tsp salt
  • 2 garlic cloves, crushed
  • 3 tbsp olive oil
  • 2 tbsp water
Steps
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