Zhoug is a vibrant green sauce made using coriander, garlic, mint and cumin, like a spicy Middle Eastern pesto. Here it is paired with chopped boiled eggs and crispy fried aubergines to fill a delicious flatbreads.
- Heat a large nonstick frying pan over a medium-high heat. Brush both sides of the aubergine slices with half the oil. Fry in batches for 3 mins each side, covering the pan to keep the heat in and to help soften the flesh. Transfer to a plate and set aside while cooking the remaining batches.
- Meanwhile, bring a medium saucepan of water to the boil; add the eggs. Cook for 8 mins for medium hard-boiled or 9 mins for hard-boiled. Drain and refill the pan with cold water. Add the cooked eggs and set aside.
- For the zhoug, blitz together the herbs, garlic, chilli and cumin. When it’s a rough paste, add the lemon juice and remaining 1½ olive oil and test for seasoning – it should be a punchy green sauce.
- Toast the flatbreads or pitta and unfold or cut to open. Spoon some of the zhoug on the base, then divide the aubergine and onion between each, layering with more zhoug. Peel and halve the eggs and add them too. Finish with any remaining sauce, close the bread to contain the filling and serve.
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