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Sabich Crostini

Sabich Crostini

Amy Kritzer
Everything you love about sabich (The eggplant! The heat! The tahini!) in an adorable crostini appetizer form.
5 from 2 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Appetizer
Cuisine Israeli
Servings 50

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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