No matter the plan... we all Blog to Lose!
OMG - We tried a new recipe this weekend out of the Well Fed 2 cookbook. It was amazing, even my kids loved it. We had eaten it without bread ... but the traditional dish is served in a pita pocket. So for those of you who can eat grain and gluten -- I bet this would be even more delish with the pita.
Interesting background. Sabich is a traditional Israeli dish prepared on a Friday and served on Saturday in observence of the Sabbath. This sandwich is also called the Lord's Sandwich.
1 large eggplant
2 tablespoons coconut oil, melted
za’atar, to taste
2 teaspoons extra-virgin olive oil 2 teaspoons lemon juice
1 large seedless cucumber, diced 1 medium tomato, diced
1⁄2 cup fresh parsley leaves, minced (about 2 tablespoons) 1⁄4 medium red onion, minced (about 2 tablespoons)
salt and ground black pepper, to taste
Lamb: (We used ground chicken)
1 pound ground lamb
1/2 medium onion, diced (about 1/2 cup)
1 clove garlic, minced (about 1 teaspoon)
2 tablespoons raisins
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried mint
1/4 teaspoon Aleppo pepper or crushed red pepper flakes 1/2 teaspoon salt
1/4 teaspoon ground black pepper
sliced hard-boiled eggs
fresh mint leaves
hot pepper rings
toasted sesame seeds
pickles or cornichons
Sweat the eggplant. Cut eggplant into 1/4-inch thick slices. Sprinkle the slices aggressively with salt on both sides and place in a colander or sieve to sweat for 30 minutes.
Prep the relish. In a medium bowl, mix olive oil and lemon juice with a fork. Add cucumber, tomato, parsley, and red onion. Toss to combine, then season with salt and pepper. Set aside.
Roast the eggplant. Preheat oven to 450F and cover a large baking sheet with parchment paper. Rinse the eggplant slices and pat dry with paper towels or a clean dish towel, then brush with coconut oil and sprinkle with za’atar. Bake for 20 minutes, until browned and beginning to crisp. Meanwhile…
Brown the lamb or in our case chicken. Heat a large, non-stick skillet over medium-high heat, about 3 minutes. Add the lamb and cook until browned, breaking up big chunks with a wooden spoon. Add the onion, garlic, and raisins. Cook until the onions are soft, 5-7 minutes. Toss in the cumin, oregano, mint, Aleppo pepper, salt, and pepper. Stir to combine and cook until fragrant.
Assemble! To serve, place eggplant slices on a plate and top with lamb, relish, and other optional garnishes. Drizzle with sauces. Tahini Dressing is a recommended garnish -- we did not use any.