07/09/2026
A taste of the holiday, from The David Citadel kitchen ✨
With the holidays in mind, our chef wish to share his recipe for Sabich-Style Eggplant Mille-Feuille - an elegant take on beloved Israeli flavors.
Ingredients:
Mini tortillas, 1 eggplant, 2 hard-boiled eggs, 1 boiled potato, 1 roasted and peeled red pepper, lemon tahini, 2 tbsp amba, ½ cup cilantro leaves, preserved lemon, and 1 tomato.
Method:
Peel and slice the eggplant, season with salt, and let it rest for about two hours. Lightly coat the slices in flour and fry in canola oil until golden.
Bake the tortillas at 150°C until crisp. Cook the potato until tender.
To assemble:
Layer a crisp tortilla with fried eggplant, egg, sliced potato, and roasted pepper. Repeat, then finish with tahini, touches of amba, preserved lemon, and fresh cilantro. Squeeze fresh tomato over the top before serving.
Enjoy, and happy holidays from The David Citadel.
