Sabich Bowls
Updated Jan. 24, 2023
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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)
Nutritional analysis per serving (4 servings)
761 calories; 39 grams fat; 5 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 8 grams polyunsaturated fat; 91 grams carbohydrates; 15 grams dietary fiber; 17 grams sugars; 17 grams protein; 1273 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
Very nice, and quick to put together. A comment about the sauce: it’s basically hummus, which is fine, but if you want to save some effort just skip the chickpeas (i.e., use the whole can for roasting) and make the following tahini sauce instead: 1/4 cup tahini, 2 cloves garlic (minced), 2 tbsp lemon juice, Pinch of salt, 2–3 tbsp water (as needed). Whisk together until desired consistency. Delicious and no food processor to clean up!
Amba instead of hot sauce - amba is a great ingredient and it's missing here. Also incredibly popular sabich condiment.
A nice bowl template. I didn’t have tomatoes so I used fresh sauerkraut and mild pickled peppers for added freshness. Added a bit of smoked paprika to the chickpeas. Ate with leftover brown rice. Next time I will add some za’atar to the chickpeas. Will try adding roasted broccoli or Brussels sprouts.
My partner is pretty selective on his eggplant recipes, but he loved this for dinner and even as leftovers for lunch 2 days later! Agree with other commenters that it’s best to just make a straight tahini sauce rather than including the chickpeas too. And definitely include amba or a mango relish - it takes it over the top!
This was easy enough to prep that my kids were able to help, but a great mix of restored and depth. It was both fresh and comforting. Will be a staple in our meal rotation moving forward!
Love this recipe, have made it many times, and those who say amba sauce is essential are absolutely correct.