Sabich

Method

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.