Sabich Salad with Tahini Yoghurt

20 minutes

Preparation Time

35 minutes

Cooking Time




8 small Japanese purple eggplants, or 2 large purple eggplant
1/3 cup (80ml) extra virgin olive oil
Sea salt and pepper to taste
4 free range eggs, boiled for 7 minutes, peeled
1 bunch curly kale, washed and leaves stripped
Israeli salad
1 Lebanese cucumber, seeded, slice
1 small red onion, sliced into thin wedge
1 x 250g punnet cherry tomatoes, halved
½ cup round mint leaves, roughly chopped
1 teaspoon ground sumac, plus extra to serve
Tahini yoghurt
¾ cup Jalna Greek yoghurt
1 heaped tablespoon tahini paste
3 tablespoons lemon juice
1 tablespoon maple syrup


Preheat a BBQ to a medium/high heat. Toss the eggplant in 50ml of the oil and season with sea salt. Place into the BBQ and grill for 15 minutes, or until the eggplant is tender and charred. Remove and set aside on a tray.
Combine all the Israeli salad ingredients in a bowl and season with sea salt and 20ml of the oil. Toss to combine so everything is coated in dressing.
Whisk all the tahini dressing ingredients together in a bowl, adding a little water if the mixture needs loosening to pouring consistency.
Rub the remaining oil into the kale leaves to soften and place onto the base of a large serving platter. Layer the roast eggplant an Israeli salad onto the kale. Cut the eggs in half and place onto the salad. Drizzle over the yoghurt dressing and sprinkle with a little extra sumac before serving.
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