60 minutes
This delightful dish combines tender eggplant with a creamy, tangy Tehina sauce, garnished with vibrant toppings.
Globe Eggplant, Peeled and sliced into 1/2-inch rounds
each
to taste
Canola Oil, for brushing
as needed
tablespoons
Amba
teaspoons
Basic Tehina Sauce
cups
Scallions, thinly sliced
as needed
Hard-Cooked Eggs, quartered
each
Tomatoes, wedges
as needed
Flat Leaf Parsley, stemmed
as needed
1. Prepare the Eggplant
Begin by peeling and slicing your two large globe eggplants into ½-inch rounds. Generously season these rounds with salt and let them sit in a bowl or colander for 30 minutes to draw out the bitterness.
2. Rinse and Squeeze the Eggplant
Once the eggplant has rested, rinse off the excess salt under cold water. Squeeze out any remaining moisture with your hands to prepare for broiling.
3. Broil the Eggplant
Preheat your oven to the broiler setting. Arrange the eggplant slices on a sheet pan and brush them generously with canola oil. Broil for up to 30 minutes, or until they have a deeply roasted color and are tender to the touch.
4. Prepare the Tehina Sauce
In a small bowl, mix 2 tablespoons of olive oil with 2 teaspoons of amba, then stir this mixture into 1 cup of Basic Tehina Sauce.
5. Assemble the Dish
Transfer the broiled eggplant to a serving platter. Drizzle the Tehina sauce over the eggplant, ensuring each slice is generously coated. Garnish with thinly sliced scallions, quartered hard-cooked eggs, and fresh tomato wedges. Finish with a scatter of stemmed parsley leaves. Add a touch of salt to taste, and your Broiled Eggplant à la Sabich is ready to serve.
Prior to cooking, slice the eggplant and sprinkle salt generously on both sides. Let it sit for about 20-30 minutes on a paper towel or in a colander. This step draws out moisture, reduces bitterness, and ensures that the eggplant achieves a creamy, tender texture once broiled.
Opt for a small to medium-sized eggplant; these typically have fewer seeds and are less bitter. Look for firm, shiny skin without blemishes, as freshness plays a crucial role in flavor and texture.
Broiled Eggplant à la Sabich pairs beautifully with smooth hummus, crunchy pickled cucumbers, or silky tahini sauce. The contrast in textures elevates the dish, rounding out the flavors and providing a balanced bite.
Give your broiler adequate time to preheat. A hot broiler, combined with a closer rack position, will develop a beautifully charred exterior while keeping the inside tender.
After salting, rinse off the excess salt and pat the slices dry with paper towels. Removing excess moisture is crucial for even browning and prevents the eggplant from steaming rather than broiling.
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