Sabich With Watermelon Salad And Watermelon Rind Amba
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Have Made It
Created by Culinary Institute of America.
Ingredients
Watermelon Rind Amba
Watermelon Salad
Tahini Sauce
Hard Boiled Eggs
Roasted Eggplant
Pita
Instructions
For the Watermelon Rind Amba:
- Heat olive oil in a large sauté pan, and sweat the roughly chopped watermelon rind, shallots and garlic, until it reduces by half. Add spices to bloom, add apple cider vinegar, and then reduce by a quarter
- Puree the mixture in a blender until smooth. Add lemon juice and salt to taste
For the watermelon salad:
- In a large mixing bowl, toss together the diced watermelon flesh and rind, cucumbers, red onion and parsley.
- Combine with olive oil and lemon juice, and adjust seasoning with salt as needed.
For the Tahini Sauce:
- Combine all ingredients together in a mixing bowl and whisk until smooth. Adjust seasoning as necessary
For the Hard Boiled Eggs:
- Place eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Cover the pot, remove from the heat, and set aside 9 minutes. Drain eggs, cool in ice water and peel. Quarter the eggs and set aside.
For the Roasted Eggplant:
- Peel three stripes down each eggplant and cut into ½“-thick slices. For smaller eggplant, slice lengthwise. For larger eggplants, cut into rounds.
- Season each piece with salt and pepper and drizzle with olive oil.
- Lay on a parchment-lined sheet tray and bake at 400°F for 20-30 minutes, until golden brown and tender.
To serve:
-
Fill each pita pocket with Tahini Sauce, Watermelon Rind Amba, slices of roasted eggplant, hard boiled eggs, and
Watermelon Salad. Garnish each Sabich with more Watermelon Rind Amba and Tahini Sauce.
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