Executive Chef Janna Traver
Kansas University Dining Services
Sabih is a traditional Middle Eastern street food typically served on pita bread, but KU Dining uses a wrap instead and fills it with shredded lettuce, seared eggplant seasoned with coriander chutney, cucumbers, tomatoes, green onions and hard-cooked eggs—all sauced with tahini. It was inspired by a student recipe requested for a Saudi night.
2 slices eggplant (2 oz.)
1 tsp. roasted garlic oil
1 whole-wheat wrap, warmed
1 tbsp. coriander chutney
1 1/2 oz. shredded romaine lettuce
1 oz. diced cucumber
2 tomato slices, cut in half
1 green onion, finely diced
1/4 tsp. salt and pepper blend
1 tsp. extra virgin olive oil
1 hard-cooked egg, sliced
1 tbsp. tahini
1. Brush eggplant with roasted garlic oil; sear over medium-high heat 3 to 4 minutes per side. Chop roughly and set aside.
2. Place wrap on waxed paper. Top with chutney, romaine lettuce, cucumber, tomato slices and green onion. Sprinkle with salt and pepper and drizzle with olive oil.
3. Arrange eggplant and egg on wrap; drizzle with tahini. Fold wrap to enclose filling and cut in half.