SABICH: Stuffed Iraqi-Israeli Sandwich with Fried Eggplant, Hard Boiled Eggs, Salad, Tahini, and Amba Sauce

Cuisine & Diet: Dairy-free, Iraqi, Israeli, Middle Eastern, Mizrahi, Vegetables, Vegetarian

Class Format: 1-DISH VIRTUAL COOKING LESSON ($150/individual household; $30 for each additional household signing in)

GENERAL INGREDIENTS:
Eggs
Vegetable, sunflower, safflower, or canola oil
Tahini (sesame paste)
Ground fenugreek
Mustard seeds
Turmeric powder
Curry powder
Kosher salt
Hot paprika or cayenne pepper
Brown sugar
Garlic
Slightly ripe mangos
Lemon juice or apple cider vinegar
Black eggplant
Parsley leaves (curly or flat leaf)
Coriander (cilantro) leaves (optional)
Tomatoes
Persian or Israeli cucumbers
Sour or dill pickles, cut into spears

EQUIPMENT:
Measuring cups and spoons
Knife and cutting board
Small bowl and spoon
Medium saucepan
Small saucepan with spoon
Blender or food processor
Colander
Large skillet or frying pan
Tongs or large fork, for turning eggplant pieces
Large plate lined with paper towels
Medium mixing bowl, for tossing salad
Small bowl, for dressing