Sabich Salad Bowl

Sabich Salad Bowl is a popular Israeli dish that combines fresh vegetables, creamy tahini, and flavorful fried eggplant. This recipe puts a modern twist on the traditional sabich sandwich by turning it into a vibrant and nutritious salad bowl.

Sabich Salad Bowl

Ingredients

  • 4 large eggs
  • 1 large eggplant, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup tahini
  • 2 tablespoons lemon juice
  • Salt and pepper to taste
  • 4 pita bread, toasted and cut into wedges

Instructions

  1. In a pot, bring water to a boil and cook the eggs for 8-10 minutes. Once done, cool the eggs in ice water, peel, and set aside.
  2. In a large skillet, heat oil over medium heat and fry the eggplant slices until golden and crispy. Remove from the skillet and place on a paper towel to drain excess oil.
  3. In a small bowl, whisk together tahini, lemon juice, salt, and pepper to make the dressing.
  4. In a large bowl, combine cherry tomatoes, cucumber, red onion, and parsley. Toss with the tahini dressing.
  5. Divide the vegetable mixture into serving bowls. Top each bowl with a sliced boiled egg and fried eggplant.
  6. Serve the sabich salad bowls with toasted pita bread wedges on the side.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
25g
Protein
10g
Fat
25g

Supplies

Pot Skillet Bowl

Tools

Whisk Knife Cutting board

Serving suggestions

Serve the sabich salad bowl with a side of pickles and hot sauce for an extra kick of flavor.

Tips & tricks

For a time-saving option, you can use store-bought hummus instead of making the tahini dressing from scratch.

Cost

$15