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I love a board. Okay, fine, it’s 2019, we all love a board. That’s why they’re everywhere and not going away any time soon. They’re customizable, can be as quick and easy or laborious and involved as you choose, and they present sooooo beautifully. This specific board is close to my heart because it’s a nod to my non-fish-eating family members. I wanted to find a dish that wouldn’t feel like it was just for the people who don’t eat fish, and I wanted it to be special and b’kavodik. Sabich is traditionally pareve and is made up of eggplant, hard-boiled egg, grated tomato, pickles, techinah, and amba. Of course, like the melting pot of cuisine that Israeli food is, every place customizes its sabich to its own taste. Some add Bulgarian cheese and wrap it in malawach, some forgo the dairy for a heartier chicken cutlet, and some plac-es add ground beef. However you do it, the flavors are intense, delicious, and present absolutely beautifully! Feel free to add, customize, or swap anything to make it your own. Serves a crowd
fried eggplant rounds (recipe below)
hard-boiled eggs, halved
Gefen Hot Peppers or other pickled hot peppers
Mighty Sesame Tahini or other techinah (with some sumac sprinkled on top)
amba (a tart yellow sauce made from dried mango)
Ta’amti Schug or charif
grated tomato (recipe below)
olives (more than one variety and we know you’re legit)
pickled onions
chummus
malawach or jachnun
crispy chickpeas
1 eggplant, sliced into 1/4-inch (1/2 centimeter) rounds
kosher salt
oil, for frying
2 tomatoes, halved
1/4–1/2 teaspoon salt
1 teaspoon Gefen Olive Oil
Place eggplant slices on a cooling rack. Add a small pinch of salt to each slice. Allow to sit for 30 minutes. Turn eggplant pieces over and do the same to the second side.
Use a paper towel to wipe off any liquid that has accumulated. Heat three tablespoons of oil in a frying pan set over medium-high heat. Add eggplant slices in small batches so as not to overcrowd the pan. Cook for one to two minutes on each side until the eggplant is a nice golden brown. Remove from pan and set on a cooling rack.
When the eggplant is still warm but no longer boiling hot, sprinkle 1/8 teaspoon of vinegar on each slice.
Using a box grater, grate the tomato halves from the cut side. Grate until all the pulp is in the bowl and all you have left is the skin. Discard skin.
Season grated tomatoes with salt and oil. Mix to combine. Refrigerate or serve at room temperature.
Now that you have everything for your board, all you need to do is build it! First, choose the biggest platter you have. Any shape will do. Then find a few small bowls for the items that need to be contained, like the techinah, amba, and pickled onions.
Arranging the platter is super-easy as long as you follow two rules: 1) Keep each item in its own pile. 2) Symmetry is not your friend. Trying to divide your platter into perfect wedges or squares will only get you into trouble. Embrace the asymmetry and create something beautiful with texture and color.
Once your board is arranged, step back and take it in because it will be devoured upon arrival at the table — which is really the best compliment of all!
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
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