Sabich Bowl
Serves 4
20 mins prep
60 mins cook
80 mins total
A refreshing Sabich Bowl traditionally eaten in Israel, featuring hard-boiled eggs, fried eggplant, Israeli salad, chickpeas, and schug. Perfect for a summer Shabbat lunch, this vibrant dish is both delicious and colorful.
0 servings
1: Preheat oven to 400°F. 2: For chickpeas, combine chickpeas with salt, paprika, cumin, zaatar, garlic, and oil on a tray lined with parchment paper. Roast at 400°F for about 30 minutes. 3: For eggplant, slice eggplant into rounds, spray with oil, and roast uncovered at 400°F for about 30 minutes. 4: For the large schug batch, wash and dry jalapeños, cut off the tops, and mince in a food processor along with cilantro, garlic, and preserved lemon until finely minced. Add salt, pepper, cumin, and top with olive oil. 5: Assemble the sabich bowl by combining hard-boiled eggs, Israeli salad, roasted eggplant, chickpeas, and schug. Top with tchina, zaatar, and salt. 6: Enjoy your Sabich Bowl!
