Tel Aviv Sub

My second in the sarnie series, the Tel Aviv Sub inspired by some of the sabichs that I devoured on the streets of Israel. Because more is MORE!

Ingredients:

1/2 aubergine, sliced lengthways
3 tbsp olive oil
pinch of garlic powder
3 large tomato slices
1 tsp pomegranate molasses
handful coriander
handful of fresh mint leaves
3 baby gem leaves
3-4 hot baby peppers, halved
x2 slices @Pavilion_bakery sourdough

Crunch mix:
40g walnuts
3 tbsp pumpkin seeds
1 tbsp sesame seeds
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground pepper
1/2 salt
1/4 tsp cinnamon powder
pinch ground cloves
pinch ground nutmeg

Tahini smoked dressing:
1 tbsp tahini paste
6 tbsp cold water
1 tbsp smoked olive oil
zest of 1/2 lemon + 2 tbsp juice
1/2 tbsp white wine vinegar

Set a frying pan to medium heat, and add the walnuts and pumpkin seeds to toast for 1 min. Then add sesame seeds for 30secs and remove from the heat.

When cool, add to a blender and pulse blend 1-2 times to just break up. Add to a bowl and stir through the rest of the crunch mix ingredients.

In the same frying pan, set to medium to high heat and add 3 spoons of olive oil. Season aubergine in salt, pepper and garlic powder. Add into the pan and fry until both sides are golden, this is about 7-8mins. Lay on a paper towel.

In a bowl, add all the ingredients for the tahini dressing and beat together until smooth.

Start loading up the sandwich with the aubergine + tomatoes first, followed by 2 tbsp crunch mix, 6 tbsp tahini, baby peppers, and pomegranate and greens.

Add the last squeeze of lemon, salt + pepper at the end before sandwiching it all in.