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Fresh baked sambousek with aubergine, served with hummus
Crispy middle eastern pastries filled with aubergine

Sambousek with aubergine

Author: Flavelo
Recipes Side Dishes
Sambousek is the crispy little pastry pocket of Middle Eastern cuisine, a distant cousin of the samosa. Although the dough is often homemade, this version uses ready-made pita bread as a hack for faster results, which becomes surprisingly crisp after baking. The filling evokes the flavours of 'Baba Ganoush': a meeting of smoky aubergine, garlic and lemon, bound together by the creaminess of hummus.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Frying pan
  • Baking parchment and baking tray
  • Kitchen paper

Allergen Information

⚠️ Cereals containing gluten
⚠️ Sesame seeds

Instructions

1 ✓

Peel the aubergine and cut into small (approx. 1x1 cm) cubes. Sprinkle with the salt and leave to stand for 10-15 minutes.

Tip: Pat dry the moisture that is drawn out during the wait, this improves the texture of the aubergine.
2 ✓

Heat 2 tablespoons of oil in a frying pan. Add the dried aubergine and fry over a medium-high heat until golden brown and soft.

Tip: Do not overcrowd the pan, otherwise the aubergine will stew rather than fry.
3 ✓

Turn down the heat, add the crushed garlic, cumin and coriander. Fry for another 1 minute, then remove from the heat and stir in the lemon juice.

Tip: Only add spices at the end so they don't burn.
4 ✓

Preheat the oven to 200°C. If using pita, cut in half to create 'pockets'. If using tortillas, cut into circles.

Tip: Preparation of the dough depends on the desired shape.
5 ✓

Spread the inside of the bread thinly with hummus, then fill with the aubergine mixture. Fold in half (if tortilla) or stuff the pocket.

Tip: The hummus not only flavours but acts as 'glue' to hold the filling together.
6 ✓

Brush the outside of the pastries with the remaining olive oil, place on a baking tray and bake for 10-12 minutes until golden brown and crisp.

Tip: Oiling helps heat conduction, making the pastry crisp in the oven.

Recipe FAQ

Why salt the aubergine?
Salt draws water out of the vegetable cells (osmosis), so it doesn't steam in its own juices during frying, but browns instead and absorbs less oil.
Can I use puff pastry?
Yes, you'll get an even more authentic 'pastry' effect, but the baking time may vary.

Ingredients

  • 2 pcs Medium aubergines
  • 8 pcs Small pita breads (or tortilla wraps)
  • 4 tbsp Hummus
  • 2 cloves Garlic
  • 3 tbsp Olive oil
  • 1 tsp Ground cumin
  • 1 tbsp Ground coriander
  • 1 tbsp Fresh lemon juice
  • 1 tsp Salt
  • 0.5 tsp Black pepper