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    Broiled Eggplant à la Sabich

    clock-icon60 minutes
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    Pixicook editorial team

    This delightful dish combines tender eggplant with a creamy, tangy Tehina sauce, garnished with vibrant toppings.

    Ingredients for Broiled Eggplant à la Sabich

    units in
    USchevron
    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Globe Eggplant, Peeled and sliced into 1/2-inch rounds

    each

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Canola Oil, for brushing

    as needed

    Substitute chevron-down

    Olive Oil

    tablespoons

    Substitute chevron-down

    Amba

    teaspoons

    Substitute chevron-down

    Basic Tehina Sauce

    cups

    Substitute chevron-down

    Scallions, thinly sliced

    as needed

    Substitute chevron-down

    Hard-Cooked Eggs, quartered

    each

    Substitute chevron-down

    Tomatoes, wedges

    as needed

    Substitute chevron-down

    Flat Leaf Parsley, stemmed

    as needed

    Substitute chevron-down

    How to Make Broiled Eggplant à la Sabich

    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.

    Pitfalls and tips

    Salting the Eggplant

    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.

    Choose the Right Eggplant

    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.

    Complement With 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.

    Preheat the Broiler

    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.

    Pat Dry Thoroughly

    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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