How To prepare Traditional Sabich Bowls

 Sabich Bowls

Time :45 minutes 

Fried eggplant is packed into pitas and topped with sliced hard-boiled eggs, chopped tomato-cucumber salad, pickles, tahini sauce, and occasionally shredded cabbage in the traditional Israeli sandwich known as a sabich. With this easy evening recipe, the well-known sandwich is transformed into a single-bowl supper that is cooked on a sheet pan. When cooked side by side, the chickpeas become golden and crispy while the eggplant turns delicate and creamy. A portion of the canned chickpeas is used in the roast, while the remaining beans are transformed into a rich, garlicky tahini sauce. In this dish, the eggplant combination is placed on top of rice, but bulgur, farro, and quinoa are just a few other grains that might be substituted.

INGREDIENTS

Yield:

4 servings

1½pounds Italian eggplant (1 large), cut into 1-inch cubes (8 cups)

Kosher salt and black pepper

½cup extra-virgin olive oil

1(15-ounce) can chickpeas, rinsed

¼cup tahini

3tablespoons lemon juice

1teaspoon minced garlic

1teaspoon low-sodium soy sauce

8ounces grape or cherry medium tomatoes, chopped (1 heaping cup)

1Persian cucumber, cut into ¼-inch cubes (½ cup)

2tablespoons coarsely chopped parsley, plus more for garnish

4cups cooked rice or grains, for serving

Shredded cabbage, pickles (preferably Israeli), hot sauce, hard-boiled or fried eggs, for topping (optional)

PREPARATION

Step 1

Heat oven to 425 degrees. On a large sheet tray, season eggplant with salt and pepper, drizzle with 3 tablespoons of the oil and toss to evenly coat. Push eggplant to one side. In the empty space, combine 1 cup of the chickpeas and 1 tablespoon of the oil and season with salt and pepper. Toss to evenly coat, then mix with the eggplant and spread mixture in an even layer. Roast until eggplant is tender and chickpeas are golden and crispy, stirring halfway through, 30 minutes.

Step 2

Meanwhile, in a food processor, combine the remaining chickpeas with the tahini, 2 tablespoons of the lemon juice, the garlic, soy sauce and ¼ cup of water; pulse to combine. With the machine running, drizzle in the remaining ¼ cup of oil; purée, then season with salt and pepper.

Step 3

In a small bowl, combine tomatoes, cucumber, parsley and the remaining 1 tablespoon lemon juice; season with salt and pepper, and mix well.

Step 4

Divide rice or grains into 4 bowls; top with separate piles of the eggplant mixture, tomato salad and other toppings of choice. Drizzle generously with some of the tahini sauce. Garnish with parsley and serve warm.