Sabich Tortilla Toastie with homemade pickled cucumbers – Gluten-free version
Everything you love about sabich, fried eggplant, hard-boiled egg, potato and amba, folded into a corn tortilla and toasted in a sandwich press until crisp outside. Eaten by hand without the tahini dripping everywhere. Gluten-free version: Corn tortilla.
Cook the potatoes in their skins in boiling water about 20 minutes, until a knife goes in easily. Peel and slice thinly.
StovePot
2
Slice the eggplants into rounds centimeter thick.
KnifeCutting board
3
Sprinkle the salt over the eggplant slices, leave for 15 minutes and squeeze out their liquid.
Colander
4
Sprinkle over the eggplant.
StoveFrying panPaper towels
💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
5
Wash the cucumbers and arrange them in a clean jar, upright and tightly packed, with the garlic and dill between them.
Jar
💡Fresh, firm cucumbers, tightly packed and completely covered with water: a cucumber sticking out of the water softens and grows mold.
6
Dissolve the salt in the water and pour over the cucumbers until they are completely covered.
7
Close and leave at room temperature for 3–7 days, until the cucumbers turn olive green and are as sour as you like.
💡Taste the water after a day: it should be as salty as seawater. Add salt or water as needed.
8
Move to the fridge: the cold stops the fermentation.
Refrigerator
9
Slice the eggs into rounds.
KnifeCutting board
10
Lay each corn tortilla on a work surface and spread a tablespoon of the tahini over half of it. Top with a layer of the potato, the eggplant, the egg and the pickles, drizzle with the amba and sprinkle with the parsley.
11
Fold the other half over, press lightly and brush the outside with the olive oil.
Pastry brush
12
Toast in a sandwich press for 4–5 minutes, until browned stripes appear and the corn tortilla is crisp. Cut in half and serve with the rest of the tahini on the side.
Sandwich pressKnife
890calories
25 gprotein
80 gcarbs
50 gfat
● protein 11%● carbs 37%● fat 52%
Per serving, servings (calculated for this version)
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⚖ About the ingredients
Eggplant: measured in pieces: one ≈ 300 g · 25 kcal per 100 g · More about Eggplant →
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Canola oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Canola oil →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Olive oil: measured in tsp in this recipe: 1 tsp = 4.5 g · 884 kcal per 100 g · More about Olive oil →
🔧 Tools needed (8) · 🍳 2 cooking vessels
Sandwich press· Also works: Grill pan (Grill pan with a heavy pot on top, flip by hand) · Frying pan (Skillet with a heavy plate on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Pastry brush· Also works: Spoon / teaspoon (regular) (Spread with the back of a spoon, less even) · Paper towels (Paper towel dipped in oil)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
🧻 Consumables: Paper towels
By the steps, as the recipe is built now: another version or addition can change the list.
