This sounded so strange I had to try it. The boy (aka The
Sandwich Monster) was up for it so we gave it a go. Apparently it’s an Israeli
dish from the 1940s.
1 small aubergine
Salt
Olive oil
2 organic few range eggs
3tbsp tahini
2tbsp lemon juice
2tbsp water
2tsp extra virgin olive oil
1tsp ea finely chopped coriander and parsley
½ tsp jalapeno, deseeded and finely chopped
1 pickled gherkin, thinly sliced lengthways
4 slices of good bread
The boy has been in charge of the bread and has brought home
two Turkish flat breads. They are about 16” in diameter and an inch thick.
Sliced in half they will make perfect pockets. As I knew he was going to the
Turkish grocer I got him to pick up some spicy gherkin pickles as these will be
more authentic – though one will be enough for both our sandwiches and they do
need to be sliced very thinly.
Preheat the oven to 200C. Slice the aubergine lengthways
about the thickness of a pound coin and coat them in oil. Bake them in a tray
in the hot oven for 25 minutes. The edges should be crisping up a bit. Cool
them to room temperature.
Boil the eggs for 7 minutes. We’re using large ones. Again
allow to cool. We’ve found an interesting CD of Jewish music from Iraq,
recorded in 1920. Not sure what I think about it but it adds atmosphere.
Whisk together the tahini, herbs, jalapeno, lemon juice and
the decent olive oil. It should form a spreadable paste.
The boy is slicing the eggs and cutting the flatbreads in
half. He only ever helps under two conditions – duress or ensuring it will be
ready to eat sooner. In the case of any sandwich it will be the latter.
Spread each side of the bread with the tahini mix. Layer the
sliced egg on the bottom half of each, sprinkle with salt and then some sliced
aubergine. Cover with the wafer thin gherkin. Top with the tahini coated
top-half of bread.
It’s an unusual taste but very good and I’ve never seen the
boy knowingly turn down a sandwich.
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