Sconty empire

 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

  Grand Green Aioli TIME : 15 minutes  "Le grand aioli" is a traditional Provençal dish made out of steamed seafood, vegetables, and a creamy, lemony aioli for dipping. Here, fresh parsley gives the sauce a bright color. In order to keep it vegetarian, this summertime dish includes a vibrant combination of crunchy veggies, crisp lettuces, and steamed, nutty edamame. However, dipping options like poached shrimp, rotisserie chicken, canned tuna, and hard-boiled eggs are all welcome. This dish is ideal for a festive gathering or a stress-free evening dinner because it only requires a brief boil. Aioli leftovers make a fantastic sandwich spread and a flexible dressing for pasta salad or roasted potatoes. INGREDIENTS Yield : 4 servings FOR THE VEGETABLES Kosher salt 1pound frozen edamame in pods 2½pounds vegetables, such as trimmed green beans or haricots verts, snap peas, asparagus, radishes, bell peppers (cut into strips), carrots or cucumbers (cut into sticks), fennel (cut into