Eggplant/Aubergine Sandwich

Eggplant makes an easy but delightful sandwich. The only drawback is that, when fried, it can get too oily. To prevent it from soaking up oil like a sponge, sprinkle the slices with a little flour before frying them, as this will help block most of the pores. Our medieval ancestors used to do the same thing. Interestingly, I have learnt that Baghdadi Jews traditionally ate eggplant sandwiches for the Sabbath morning meal. They called it sabich (from subuh ‘morning‘).