Tomato and aubergine sabih

Ingredients

500 g

For the sabih

1 aubergine
2 dl olive oil
4 eggs
2 dl tahin (sesame paste)
1 bunch parsley
20 g Bresc Coriander puree
250 g Bresc Pomodori marinati
1 cucumber
4 spring onions
1 candied lemon
salt

For the zhoug

50 g Bresc Red chilli puree
10 g Bresc Garlic chopped
1 bunch coriander
10 g caraway seeds
10 g cumin seeds
5 g coriander seeds
olive oil
salt

Preparation method

Mix the tahin with a dash of hot water and a little salt (tahin sauce). For the sabih, cut the aubergine lengthways into slices and fry them in a little olive oil until golden-brown. Season with a little salt. Boil the eggs and cut into segments.
Chop the parsley, spring onion and cucumber finely. Mix them with the coriander puree, pomodori marinati and a little salt. Cut the candied lemon in half, remove the flesh and slice the peel into thin strips. Mix all the ingredients for the sabih.
For the zhoug, chop the coriander coarsely. Next, puree it in a high container, along with the red chilli, garlic, the caraway seeds and a little salt, to a smooth paste. Serve the sabih with zhoug and the tahin sauce.