Jerusalem Sabich Sandwich
Ingredients
2 Euro-Bake Soft Sandwich Rolls
½ eggplant, cut into rounds
Oil for frying eggplant
½ cup cooked garbanzo beans
2 hard boiled eggs, sliced into rounds
¼ cup hummus
Schug - a Yemenite sauce; blend all ingredients together:
- 1 cup cilantro (leaves and stalks)
- 1 cup parsley leaves
- 3-10 green chillies (jalapeno or serrano; depending on your heat tolerance)
- 3 garlic cloves
- 1 Tablespoon salt
- 1 Tablespoon ground coriander
- 1 Tablespoon ground cardamom
- 2 Tablespoon lemon juice
- 1 cup oil
Amba – a pickled mango sauce; blend together:
- 4 fresh mangos or 1.5 lbs frozen diced mango
- 1 Tablespoon salt
- 1 red or green chili pepper
- ½ cup oil
- 2 tablespoons ground fenugreek or maple syrup
- 1 teaspoon ground turmeric
- 1 teaspoon ground mustard
- ½ cup apple cider vinegar
- Fry eggplant slices in oil until golden and cooked through. Set aside.
- To make the Amba: if using fresh mango, peel and cut fruit. Place in bowl and salt for 1 hour.
- After an hour, chop chili pepper. Heat oil in a saucepan. Add chili peppers, fenugreek (if using maple syrup, wait till next step), turmeric, and mustard seeds. Stir while cooking over medium heat until fragrant.
- Add mango to the pan (and maple syrup, if using) and stir until sauce starts to simmer.
- Pour vinegar into the pan. Stir to combine and simmer for 5 minutes. Remove pan from heat and cool.
- Blend sauce until smooth.
- To assemble, warm or toast rolls
- Open the roll and spread the inside bottom half with 2 Tbs of hummus. Top hummus with ¼ cup of garbanzo beans.
- On top of the beans, lay on eggplant and egg slices. Drizzle with amba and schug and top with the other half of the roll.
- Serve with a side of or the Israeli Salad: 1 tomato (diced), 1/2 cucumber (diced); 1/4 red onion (diced); 1 tablespoon lemon juice; Salt (to taste); ground black pepper (to taste)
