Sabih Lautasella
recipe

A delicious Israeli street food dish featuring fried eggplant, eggs, and flavorful sauces. Perfect served warm or cold.
Preparation Time: 50 minutes
Serving Size: 4

Ingredients:

- 1 large eggplant
- 3 eggs
- 1½ dl olive oil
- 1 large tomato or 2 smaller ones
- 2 crushed garlic cloves
- ½ green chili (seeds removed)
- 2 tablespoons lemon juice
- 1 finely chopped onion (optional)
- A handful of parsley
Tahini Sauce:
- 200 g tahini paste
- 3 garlic cloves
- ½ green chili (seeds removed)
- 3 tablespoons lemon juice
- ½ tablespoon salt
- 100 ml cold water

Instructions:

1. Peel the eggplant in stripes. Cut it in half and then into large cubes.
2. Boil the eggs for 7 minutes until set but with soft yolks. Chill in ice water and peel.
3. Place eggplant cubes in a bowl, add olive oil, and mix well. Fry the eggplant cubes in a hot wok pan until browned.
4. Grate the tomatoes using a coarse grater and drain excess liquid. Add chopped chili, crushed garlic, lemon juice, and a pinch of salt.
5. Mix the tahini sauce ingredients (tahini, garlic, chili, lemon juice, salt, water) until smooth.
6. Assemble the dish on a plate: spread tahini sauce, add fried eggplant cubes, cut the eggs into quarters and place them on top of the eggplant. Garnish with parsley and drizzle the tomato-chili-garlic sauce on top.

Nutritional Information (per serving):

- Energy: approximately 450 kcal
- Protein: 12 g
- Carbohydrates: 20 g
- Fat: 35 g
- Fiber: 5 g

Reviews: 4.9 (2236 reviews) ★★★★★ share