Sabich

Instructions

1. Cut the 130 g of aubergine into rounds a good 1 cm thick, lay them in a colander and scatter with 0.5 tsp of the salt. Leave 20 minutes to draw out the bitter juices, then press each slice dry with kitchen paper, wet aubergine will spit in the oil.
2. Put the 70 g of potato in a small pan of cold salted water, bring to the boil and simmer 20 minutes until a knife slides through easily. Lower the 1 egg into a second pan of boiling water and cook 10 minutes for a firm but still golden yolk, then cool both under cold running water.
3. Make the tahini sauce: whisk the 2 tbsp of tahini with the 1 tbsp of lemon juice and the 1 garlic clove crushed to a paste with a pinch of the remaining salt. It will seize and go pale, beat in the 2 tbsp of cold water a little at a time until it loosens to the consistency of single cream.