Sabich Burgers with Peach Amba
Chanie Apfelbaum, check out her book Millennial Kosher
8
Main Course
Ingredients
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1 large eggplant, sliced into 1/2″ thick slices
1 1/2 cups plain panko breadcrumbs
3 tbsp za’atar
2 eggs, beaten
1/2 cup flour
Salt to taste
Pepper, to taste
Canola oil, for frying
8 burger buns
8 eggs, prepared sunny-side-up
1/2 cup prepared hummus
1/2 cup tahini sauce
Sliced tomato
Cucumber ribbons
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2 tbsp olive oil
1 small onion, diced
1 large clove garlic, minced
2 tsp mustard seeds
1 1/2 tsp ground turmeric
1 tsp ground cumin
1 tsp ancho chili powder
1 tsp ground fenugreek
1 tsp smoked paprika
4 medium ripe peaches, peeled and diced
1 tsp kosher salt
Juice of 1/2 lemon
Directions
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Heat the olive oil in a skillet and add the onion. Sauté until softened but not browned. Add the garlic and sauté until fragrant. Add the mustard, turmeric, cumin, chili powder, fenugreek and smoked paprika and sauté until fragrant. Add the peaches and salt and cook over medium heat, stirring frequently until the peaches break down and soften, about 15-20 minutes. If the mixture starts to stick to the pan, add a bit of water. Stir in lemon juice, cool and refrigerate in an airtight container for up to 2 weeks.
NOTE: If the amba is too tangy for your taste, add a squeeze of honey or maple syrup.
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Set up a dredging station.
In one bowl, stir the panko crumbs with the za’atar and salt, to taste. In a second bowl, add the eggs with salt and pepper. And in a third bowl, add the flour with salt and pepper.
Heat some canola oil in a frying pan. Using one hand for wet ingredients and another for dry ingredients, dip the eggplant in flour, eggs and panko, shaking off the excess in between. Fry the eggplant until golden on both sides and drain on paper towels. Remove to a baking rack so the eggplant stays crispy.
When ready to serve, place some hummus on the bottom half of your bun, top with sliced tomato, cucumber ribbons, 1-2 slices of fried eggplant, sunny side up egg, amba and tahini. Serve immediately.
