While in Israel this winter, my husband and I enjoyed many different salads and dairy meals. One very such meal was one that we had for brunch and we loved it. We shared this meal with friends which consisted of an omelette, a cheese plate and a Sabich salad. Basically, it's an Israeli salad with chickpeas, roasted eggplant, a sliced boiled egg, topped with tahini sauce drizzled over top. It was very simple but delicious and different. Its perfect for a buffet or brunch menu.
Here's what you'll need:
Here's what you'll need:
1 large eggplant
2 large tomatoes or 6 plum tomatoes, washed and diced (seeded)
4 cucumbers, washed and diced (seeded)
1 medium onion, diced
3 hard boiled eggs, peeled and sliced thin
2/3 cup canned chickpeas, rinsed
1/2 cup prepared Kosher tahini sauce or to make it yourself:
3 tbsp tahini paste, 1/2 cup cold water, 1/3 cup chopped parsley, salt and 1 garlic clove, mix it all with hand immulsion blender, it too thick add a little water, if too thin, add a little tahini paste
3 tbsp tahini paste, 1/2 cup cold water, 1/3 cup chopped parsley, salt and 1 garlic clove, mix it all with hand immulsion blender, it too thick add a little water, if too thin, add a little tahini paste
the juice of 1/2 a lemon
2 tbsp olive oil
salt and pepper to taste
For the eggplant you have a couple of options:
Preheat oven to 400F, wash the eggplant, then slice it up into 3/4 of an inch slices, brush with olive oil and roast till they brown. When ready, cut them up into large cubes and set aside to add to the salad.
The other option is to cut it up into large cubes and fry them till golden brown.
I have a flat panini press, so I preheated it, then sprayed each slice with some Pam and pressed them in the pannini maker for about 7 to 8 minutes till they browned and were cooked through.
Now to assemble, in a large bowl, add in the diced tomatoes, cucumbers, onions and chickpeas, then season with lemon juice, olive oil, salt and pepper, then spoon onto a nice large platter or bowl, add eggplant all over the salad, then place the sliced boiled egg over top, drizzle with tahini sauce and serve with pita or foccacia.



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