Sabich Crostini
Everything you love about sabich (The eggplant! The heat! The tahini!) in an adorable crostini appetizer form.
Ingredients
- For the Crostini:
- 1 baguette
- 2 tablespoons extra virgin olive oil
- Salt
- Black pepper
- 2 cloves garlic
- For the Tahini Sauce:
- 1/4 cup tahini paste
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- For the Eggplant:
- 2 medium eggplants or 1 large eggplant
- 2 tablespoons extra virgin olive oil
- 2 tablespoons za'atar
- 1/2 teaspoon kosher salt
- Israeli salad:
- 1/2 cucumber small diced
- 2 plum tomatoes small diced
- 1 tablespoon diced red onion
- 1 tablespoon minced cilantro
- 2 teaspoons lemon juice
- Salt
- Pepper
- Everything else:
- 3 hardboiled eggs sliced thin and cut into pieces
- 1 tablespoon schug
- 1 tablespoon harissa
- A few pickles small diced
- Amba sauce optional
Instructions
- Pre-heat oven to 400 degrees F.
- Line a baking sheet with foil.
- Take the baguette, and slice into 1/4 inch pieces. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast in the oven for 5-7 minutes, or until nice and toasty, flipping halfway through.
- When the crostini are cooked but you can handle them, rub garlic all over to infuse the flavor.
- Next, slice your eggplants into very thin rounds. This makes them crispy! Cool and cut into sizes about the size of the crostini.
- Drizzle with olive oil, zaatar and salt and roast for 15 minutes, or until eggplant is cooked and crispy. You'll smell it first!
- Make the tahini sauce by whisking together tahini, lemon juice, salt and pepper. Add a little water if your sauce is very thick.
- Mix all your Israeli salad ingredients together.
- Spread the tahini sauce on one side of the crostini. Top with am eggplant piece, Israeli salad, pickles, egg, schug, harissa, and a squeeze of lemon juice if you like.
- Eat!
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