Roasted Eggplant Sabich Bowl Recipe

Roasted Eggplant Sabich Bowl

Preparation

  • Prep: 40 mins
  • Cook: 30 mins
  • Total: 70 mins
  • Yield: 4 servings
  • Cooking Method: Frying
  • Recipe Cuisine: Middle-Eastern

Ingredients

  • 4large eggs
  • 5tablespoonsolive oil
  • 1tablespoonzaatar (a blend of dried herbs including oregano, sumac, thyme with toasted sesame seeds)
  • 1 1/4 teaspoonsalt
  • 3cloves garlic
  • 450gramseggplant
  • 4cupscoleslaw
  • 1cupcherry tomatoes (multi-colored)
  • 2cucumbers
  • 1/4cupparsley leaves (chopped)
  • 1/4 cuptahini
  • 1packpita chips
  • 1 1/2 cupshummus
  • hot sauce for serving

To enjoy a memorable weekend, you need one of these sabich bowls for sure!

Sabich is a Middle Eastern dish made from roasted eggplant and coleslaw mixture topped with a tomato-cucumber salad, tahini, and hot sauce.

It is served with boiled egg and toasted pita bread.

This vegetable bowl is super delicious and filling. It can be enjoyed as a workday lunch as well. Let’s learn how to make this amazing dish.

Instructions

Step 1

This vegetable bowl is extraordinary. Start making the delicious sabich by arranging a rack in the middle of the oven to 425°F (218°C).
Place the eggs on the counter to let them come to room temperature.

Step 2

In a large bowl, whisk together four tablespoons of oil, one tablespoon zaatar, and one teaspoon of salt. grate three garlic cloves and add two of them to the bowl. Whisk the ingredients until they are well combined. Set the third grated garlic aside.

Step 3

Wash and trim the eggplants. Cut them into small cubes. Add them to the large bowl with 4 cups of coleslaw mix. Drizzle them with some oil.

Transfer the mixture onto a rimmed baking sheet and spread it into an even layer.
Roast the mix, tossing halfway through until the eggplants are tender for about 30 to 35 minutes.

Step 4

Meanwhile, you can prepare the salad, make the tahini, and cook the eggs for the colorful sabich.

Step 5

To make the salad halve the cherry tomatoes. Chop the cucumbers into thin slices.
Chop the parsley leaves and place all of them in a large mixing bowl. Add one tablespoon of lemon juice and ¼ teaspoon salt into the bowl.
Stir the vegetables to combine and season them nicely. Taste and season with more salt if needed.

Step 6

To make the tahini for your vegetable bowl, add the tahini, lemon juice, and one table spoon olive oil to the grated garlic.
Stir the ingredients to combine. Add three tablespoons of water and stir. You want a pourable sauce. Taste and season with salt if needed.

Step 7

Bring a medium saucepan of water to a gentle boil over medium high heat, add the eggs and boil them for 7 minutes. Drain and run them under cold water.

Step 8

Once the eggplant mixture is ready, remove it from the oven. Add the pita chips, break them into bite-sized pieces and toss them to combine.

Step 9

It is so exciting to assemble this eye catching sabich bowl. Spread two tablespoons of hummus into your shallow serving bowls.
Add some warm eggplant mixture, top that with tomato-cucumber salad. Halve the eggs and place them in the bowls.
Drizzle your colorful sabich bowls with tahini sauce and hot sauce. Enjoy!

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