Sabich eggplant rolls with tomato and onion salad.

בס"ד

This dish is made out of classical sabich , just leaving the pita out and instead using

a fried eggplant as a wrapper.

If you don't know what is sabich exactly and would like to see another sabich recipe,
click here.

I love this recipe, it is very rich on one hand, with that filled and  fried eggplant and very
refreshing on the other, with that nice and tasty salad on the side.

This recipe is from "On the minute - Benny Seide" cookbook.

Ingredients for 6 servings:

3 eggplants, sliced lengthwise  and fried

For the sabich filling:

200 gram(7.054 Ounce) green tahini (or a regular one)

4 hard boiled eggs, diced

1 tsp. harissa

3 Tbsp. pine nuts (I didn't use)

For the salad:

4 tomatoes, diced

1 purple onion, finely chopped

1/2 cup parsley, chopped

4 garlic cloves, chopped

salt

olive oil and lemon juice, according to taste.

Garnish:
3 Tbsp. pine nuts, roasted (I didn't use)

Preparation:

Mix together all of the salad ingredients, season and taste to make sure it suits
your taste. Divide between 6 plates.

Mix in a bowl all of the sabich ingredients, put a bit of the filling on one of the eggplant's edge and roll. Continue with the rest of the eggplants and serve 2 rolls to each plate.

Enjoy :-)