Sabich Nachos
5
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Prep time: 20mins
Cook time: 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 3 pitas, cut into 8 triangles
- olive oil, for drizzling
- 2 tablespoons za'atar, plus more for garnish
- 1 teaspoon sumac, plus more for garnish
- 1 eggplant, peeled and cut into small cubes
- Kosher salt, to taste
- 3 hardboiled eggs, peeled and chopped
- 1 Persian cucumber, diced
- 1 medium tomato, diced
- small bunch of fresh mint leaves, plus more for garnish
- 2 tablespoons fresh lemon juice
- harissa, for serving
- tahini sauce, for serving
- Aleppo pepper, for garnish ⠀
Method
Step 1
Preheat the oven to 400 degreesF. Add pita wedges to a lined baking sheet. Drizzle with olive oil and season with za'atar and sumac. Toss to coat. Bake until crisp and lightly golden brown, about 10 minutes.
Step 2
Heat a skillet over medium-high heat and drizzle with olive oil. Add cubed eggplant and fry until golden brown on all sides. Once done, remove to a paper towel lined plate and sprinkle with kosher salt. Set aside.
Step 3
In medium bowl, mix chopped cucumber, tomato, fresh mint and lemon juice. Season with salt.
Step 4
To serve, scatter toasted pita chips onto a platter. Top with fried eggplant, chopped salad, and hard boiled eggs.
Step 5
Garnish with olive oil, tahini sauce, harissa, fresh herbs and Aleppo pepper.