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Aubergine sabich – Le Bab, The Modern Kebab

Serves 4


1. Pickled kale
1 batch of Pickling Liquor (any recipe you fancy)
200 g kale leaves, tough stems removed
1 fresh red chilli

2. Charred tomatoes
2 large vine tomatoes
Olive oil

3. Crispy aubergines
2 aubergines
Plain flour
Oil, for frying

4. To serve
25 g whole blanched almonds
4 flatbreads
A few spoonfuls of garlic Toum sauce (any recipe you fancy)


1. Pickled kale

Place the kale leaves and chilli in a sterilised kilner jar. In a pan, boil the pickling liquor and pour it over the kale leaves. Once cool, it is ready to use (this will keep for a couple of weeks in the fridge).

Toast the almonds in the oven at 170°C/325°F/Gas mark 3 for 10 min until golden. Remove from the oven and crush.

2. Charred tomatoes

Slice the tomatoes into quarters and discard the seeds. Slice these quarters into segments about 1 cm thick. Season with salt and sumac before drizzling with oil. Using a blow torch or by placing under a hot grill in the oven, grill the tomatoes, turning once, until charred and blistered.

3. Crispy aubergines

Cut the aubergines into 3 cm cubes and put them in a bowl. Sprinkle over some salt and leave for 10 minutes until some water is released.
Pat the cubes dry, dust with plain flour and shake off any excess.
Deep or shallow fry the aubergines at 160°C for about 3 min, until they are golden. Remove from the oil onto some paper towels to drain.

4. To serve

On a flatbread, lay some of the just-fried aubergine chunks and top with toum.
Scatter with the charred tomatoes and pickled kale, then top with crushed and roasted almonds.

Recipe from The Modern Kebab by Le Bab
(£9.99, Ebury Press)