Air-Fried Aubergine, Tomato, Cucumber and Egg Chopped Salad with Hummus and Tahini Dressing
This is our salad version of a sabich, a popular street food sandwich in Tel Aviv that originated in the Iraqi Jewish community. Meltingly tender fried aubergine, crunchy gherkins and a refreshing chopped cucumber and tomato salad, drizzled with a luscious tahini dressing. The aubergine is traditionally deep-fried, here we have used an air-fryer to keep things lighter. If you don’t have one the aubergine can be baked in the oven at 190°C for 20 minutes, until tender and dark golden brown.
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NUTRITION PER SERVING (Read more)
Notes
If you want to prepare in advance we recommend scraping out the seeds from the cucumber and tomatoes, which can release water over time and lead to a soggy salad. The excess pulp can be used in gazpacho.
The cooking time provided will give a firm but jammy egg, feel free to cook for shorter or longer to suit your taste.
Alternatives:
tomatoes, cucumbers - bell peppers, lettuce, radish.
pitta bread -any bread, seeded crackers
parsley -mint, basil, coriander, chives
eggs -tofu, cut into small bite-size pieces
Ingredients
Instructions
Gather and prepare your ingredients.
Bring a small pot of water to the boil and gently add the eggs. Boil for 7 minutes, then remove and run under cold water to halt the cooking process. Once cool, peel and slice into wedges.
Lightly drizzle the aubergine with olive oil and sprinkle with salt and pepper. Toss to coat. Place into the basket and ‘fry’ at 190°C for 7-8 minutes, until dark golden brown and tender but not completely cooked.
Lightly drizzle the chopped pitta breads with olive oil, sprinkle with salt and pepper and toss to coat. Add to the air-fryer with the aubergine and cook for a further 4-5 minutes, until the bread is golden and crispy and the aubergine is completely tender.
Place the cucumber, tomato and gherkins into a bowl, squeeze over half the lemon juice and toss to coat. Add salt to taste.
To make the tahini sauce place the tahini and remaining lemon juice into a medium bowl and whisk to combine. It will seize slightly, add water and whisk until smooth and pourable. Add salt to taste.
To serve, spread some hummus onto the base of your serving plate. Arrange the chopped tomato and cucumber, aubergine, pitta bread, and eggs on top. Drizzle with the tahini sauce and sprinkle with parsley.
Notes
If you want to prepare in advance we recommend scraping out the seeds from the cucumber and tomatoes, which can release water over time and lead to a soggy salad. The excess pulp can be used in gazpacho.
The cooking time provided will give a firm but jammy egg, feel free to cook for shorter or longer to suit your taste.
Alternatives:
tomatoes, cucumbers - bell peppers, lettuce, radish.
pitta bread -any bread, seeded crackers
parsley -mint, basil, coriander, chives
eggs -tofu, cut into small bite-size pieces