Waffle Sabich

A traditional Iraqi-Israeli breakfast on Shabbat, these have proliferated in recent years like avocado toast. Similar to a falafel sandwich, but with hard boiled eggs and fried eggplant instead of fried chickpea balls. There are a bunch of components, but they can be made in advance. Here I switched things up by using yeasted waffles instead of pita.

Ingredients

  • yeasted waffles: 2 cups flour, 2 cups milk, 2 TB butter, 2 eggs, 2.5 tsp yeast, 1 TB sugar, 1/4 tsp salt
  • eggs
  • 1 eggplant
  • olive oil
  • hummus
  • tehina sauce
  • eggs
  • amba sauce (see below)
  • Israeli salad, dressed with lemon juice, olive oil, za’atar

Directions

  1. First, make the waffles. This is easiest done by mixing up the batter the night before and letting it rise slowly in the fridge overnight. Melt the butter and warm the milk in the microwave. Add the sugar, yeast, and salt, and combine with flour until smooth. Cover the bowl and allow to rise at room temperature until double in bulk, or put in fridge. Then in the morning add the eggs and cook in waffle iron. They also freeze well and can be made in advance, then reheated in the waffle iron or a toaster.
  2. The eggs can be regular hard boiled, or cooked slowly overnight, but they come out fantastic in a 170F water bath. Use the sous vide heater in a large pot of water, no need to bag or vacuum seal, just put the eggs in whole and cook for 1 hour.
  3. Make the hummus in the usual way (chickpeas, garlic, lemon juice, tehina paste olive oil in food processor) or use a high quality store-bought version. Traditionally the tehina sauce is made separately and drizzled on at the end, but I’m lazy so just added a bit more tehina paste to the hummus. You can also add a handful of parsley or cilantro if you want it green.
  4. Wash and trim the eggplant, but do not peel. Slice into 1/2″ thick even slices, and sprinkle with kosher salt on both sides.
  5. Heat 2 TB of olive oil in a large frying pan over medium heat, and fry the eggplant slices in a single layer, turning after a few minutes until golden brown on both sides and cooked through. Don’t crowd the pan, will probably take 2 batches. Replenish the oil between batches, and drain on paper towels.
  6. To assemble, put a layer of eggplant on top of a waffle. Add slices of egg. Drizzle with amba sauce. Top with a large spoonful of salad, and drizzle with tehina sauce. Spread a second waffle with hummus and place on top of the other one to make a sandwich.

Amba is traditionally made with dried green mangoes, a process that takes days. I used amchoor powder as a shortcut. Start with a glass jar with a tight fitting lid and add 2 TB amchoor, 1 tsp each ground fenugreek and turmeric,  and 1/2 tsp each ground coriander, ground cumin, and sumac. Add 1/4 cup of cider vinegar and shake well to dissolve. If too thick, add a tablespoon or two or water, or some lemon juice if not tart enough. Adjust the seasonings, add salt and pepper if needed.

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