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.
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
- 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.
- 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.
- In a small bowl, whisk together tahini, lemon juice, salt, and pepper to make the dressing.
- In a large bowl, combine cherry tomatoes, cucumber, red onion, and parsley. Toss with the tahini dressing.
- Divide the vegetable mixture into serving bowls. Top each bowl with a sliced boiled egg and fried eggplant.
- 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