Open-Faced Sabich Sandwich With Crispy Fried Eggpla

Name: Open-Faced Sabich Sandwich With Crispy Fried Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Spinach and Fresh Mango Potato Salad:; 2 teaspoon Dijon mustard; 1 tablespoon white wine vinegar; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/4 cup extra-virgin olive oil; 3 cups cold pre-cooked, boiled potatoes (slightly firm), peeled and cut into 1/2-inch pieces; 1/4 cup minced sour dill pickles; 1/2 cup roughly chopped fresh flat-leaf parsley leaves; 6 cups finely shredded spinach or any raw, mildly bitter green; 2 cup grape tomatoes, cut in half; 1 cup peeled and diced pickling cucumbers (about 21/2 Persian cucumbers); 2 ripe mangos, peeled, and cut into 1/4-inch dice; Roasted Garlic Tahini Sauce:; 2 cups sesame seed paste (tahini), Joyva brand preferred; 2 teaspoon Dijon mustard; 1 teaspoon ground cumin; Juice of 5 large lemons; 1/4 cup fresh flat-leaf parsley leaves; 1 tablespoon ground sumac; 1 teaspoon ground coriander; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 2 heads roasted garlic; 1/2 cup olive oil; The Sandwich:; 4 large lavash breads, Joseph's whole grain or garlic preferred; 16 hard-cooked eggs, peeled, chilled, cut into 4 slices each (see Kitchen Tip); 16 slices Crispy Fried Shawarma-Spiced Eggplant (find this recipe also on Epicurious); 1/2 cup Amba Sauce (see Kitchen Tip), or 3/4 cup commercial Amba sauce, Noona's brand preferred

Servings: persons

Spinach and Fresh Mango Potato Salad:
2 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
3 cups cold pre-cooked, boiled potatoes (slightly firm), peeled and cut into 1/2-inch pieces
1/4 cup minced sour dill pickles
1/2 cup roughly chopped fresh flat-leaf parsley leaves
6 cups finely shredded spinach or any raw, mildly bitter green
2 cup grape tomatoes, cut in half
1 cup peeled and diced pickling cucumbers (about 21/2 Persian cucumbers)
2 ripe mangos, peeled, and cut into 1/4-inch dice
Roasted Garlic Tahini Sauce:
2 cups sesame seed paste (tahini), Joyva brand preferred
2 teaspoon Dijon mustard
1 teaspoon ground cumin
Juice of 5 large lemons
1/4 cup fresh flat-leaf parsley leaves
1 tablespoon ground sumac
1 teaspoon ground coriander
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 heads roasted garlic
1/2 cup olive oil
The Sandwich:
4 large lavash breads, Joseph's whole grain or garlic preferred
16 hard-cooked eggs, peeled, chilled, cut into 4 slices each (see Kitchen Tip)
16 slices Crispy Fried Shawarma-Spiced Eggplant (find this recipe also on Epicurious)
1/2 cup Amba Sauce (see Kitchen Tip), or 3/4 cup commercial Amba sauce, Noona's brand preferred

1
In the bowl of a food processor, combine the sesame paste, mustard, cumin, lemon juice, parsley, sumac, coriander, salt, and pepper. Separate the cloves of garlic from the roasted head and squeeze out the insides. (Squeeze really well to get every last bit of luscious garlic! Make sure none of the papery peel gets into the mixture.) Process until completely smooth.
2
With the processor running, drizzle in the oil until it is completely incorporated and smooth.
3
Kitchen Tips:
4
This will keep, refrigerated, in a covered container, for about one day, but you should allow it to come to room temperature and use a handheld blender to re-mix.
5
If you eat raw or lightly coddled eggs, add two large egg yolks to the food processor with the sesame paste along with the mustard and mix until completely incorporated. Add the spices, juice and roasted garlic and process by drizzling the oil as directed. It will be very creamy and will not separate.

2668

kcal

Calories

146

Fat

255

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: Spinach and Fresh Mango Potato Salad:, 2 teaspoon Dijon mustard, 1 tablespoon white wine vinegar, 1 teaspoon kosher salt, and more.

Yes, Open-Faced Sabich Sandwich With Crispy Fried Eggplant falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Open-Faced Sabich Sandwich With Crispy Fried Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions