Description
Sabich is a traditional Israeli Pita Sandwich that features fried eggplant, Israeli Salads and pickles, chips (french fries) as well as other assorted condiments. Instead of frying, the Sabich Bowls recipe bakes the eggplant at a high temperature for a lighter, weeknight dinner. I add in all kinds of wonderful healthy Israeli Salads like the ones I’ve tasted on my many trips to Israel. It’s a wonderful flavor filled bowl of pure happiness!
This recipe is roughly based upon the NYT recipe by Kay Chun for Sabich Bowls.
Ingredients
Sabich Bowls
For the Roasted Eggplant and Chickpeas
- non-stick spray
- 1 1/2 pounds purple eggplant (1 large), cut into 1-inch cubes (8 cups)
- 1/4 cup extra virgin olive oil, divided
- 1 (15-ounce) can chickpeas, rinsed and divided
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Tahini Sauce
- 1/4 cup tahini
- 2 tablespoons freshly squeezed lemon juice
- 1 clove fresh garlic, minced
- 1 teaspoon soy sauce
- 1/4 cup water
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon Kosher Salt
- 1/4 teaspoon freshly ground black pepper
For the Israeli Salad
- 8 ounces grape or cherry tomatoes, quartered (1/2 cup)
- 1 Persian Cucumber or 2 small salad cucumbers, cut into 1/4-inch cubes (1/2 cup)
- 2 tablespoons coarsley chopped parsley, plus more for garnish
- 1 tablespoon lemon juice
- 1/8 teaspoon Kosher salt
- 1/8 teaspoon freshly ground black pepper
To Finish
- 4 cups cooked rice or grains, divided into 4 portions.
- Shredded cabbage, pickles (preferably Israeli), hot sauce (schug), hard boiled or fried eggs, french fries, and/or hummus for topping (optional)
Israeli Cabbage Slaw
- 5 cups shredded cabbage
- 1 large carrot julienned
- 2 tablespoons white vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh dill, chopped
Israeli Carrot Salad
- 1 (14.5-ounce) can sliced carrots, drained
- 1 green onion, thinly sliced
- 1 teaspoon dried cilantro or 1 tablespoon fresh cilantro, chopped
- 1 clove garlic, minced
- 1 tablespoon extra virgin olive oil
- 1/8 teaspoon ground cumin
- dash freshly ground black pepper
Instructions
Sabich Bowls
For the Roasted Eggplant and Chickpeas
- Preheat oven to 425°F. Line a large (half sheet) baking pan with foil. Spray with non-stick spray.
- Place the eggplant cubes on the tray and drizzle with 3 tablespoons olive oil. Sprinkle the salt and pepper over the eggplant and toss to coat.
- Move the eggplant to one side of the tray, and put one cup of the chickpeas on the empty part of the tray. Drizzle with 1 tablespoon olive oil and toss to coat.
- Mix the chickpeas and eggplant together and spread evenly on the tray.
- Bake until eggplant is tender and slightly browned, and the chickpeas are golden and crispy, stirring after 15 minutes, baking an additional 15 minutes after stirring for a total of 30 minutes.
- Remove from oven and allow to cool completely.
For the Tahini Sauce
- In the bowl of a food processor, combine the remaining chickpeas, tahini, lemon juice, garlic, soy sauce and water. Pulse to blend.
- With the machine running, slowly pour in the olive oil until smooth. Season with the salt and pepper.
For the Israeli Salad
- In a medium bowl toss together the tomatoes, cucumber, parsley, lemon juice, salt and pepper.
- Cover and chill until ready to serve.
To Finish
- In four bowls, place a portion of rice, a quarter of the roasted eggplant and chickpeas, Israeli Salad, hard boiled eggs, Israeli pickles, Israeli Cole Slaw, Israeli Carrot Salad and schug. Top with the tahini sauce.
- Each of the salads and other ingredients can be prepared a day in advance stored refrigerated in an airtight container to be assembled at a later date.
Israeli Cabbage Slaw
- In a medium bowl toss together the cabbage, carrot, vinegar, olive oil, salt, pepper and dill.
- Allow the salad to rest for 30 minutes before serving in order for the flavors to properly blend and the cabbage to soften slightly.
- Store in refrigerated in an airtight container.
Israeli Carrot Salad
- In a medium bowl gently stir together the carrots, green onion, cilantro, garlic, olive oil, cumin and black pepper.
- Store in the refrigerator in an airtight container.
- This recipe can be doubled or tripled for larger portions.
Equipment
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Yedio Pasta Bowls, 22 Ounces Porcelain Salad Bowls
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Artena Elegant White Pasta Bowls Set
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Cuisinart DFP-14BCNY 14-Cup Food Processor, Brushed Stainless Steel – Silver
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You can customize Sabich Bowls according to your personal preference.
Not a chickpea fan? Leave them out.
The original recipe states that this recipe makes four portions. I found that if you add additional hard boiled eggs, Israeli pickles and salads there is more than enough for six servings.
All of the ingredients can be stored in airtight containers for at least one day, possibly two with the exception of the Israeli Salad. The tomatoes don’t like to be stored for more than a day, if that long.
If making this recipe completely plant based omit the eggs from the bowl.
Nutrition
- Serving Size:
- Calories: 730
- Sugar: 8.1 g
- Sodium: 632.4 mg
- Fat: 39 g
- Saturated Fat: 5.5 g
- Carbohydrates: 85.8 g
- Fiber: 11.7 g
- Protein: 15.1 g
- Cholesterol: 0 mg
