Sabich Bowls

Name: Sabich Bowls
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds Italian eggplant (1 large), cut into 1-inch cubes (8 cups); Kosher salt and black pepper; 1/2 cup extra-virgin olive oil; 1 (15-ounce) can chickpeas, rinsed; 1/4 cup tahini; 3 tablespoons lemon juice; 1 teaspoon minced garlic; 1 teaspoon low-sodium soy sauce; 8 ounces grape or cherry medium tomatoes, chopped (1 heaping cup); 1 Persian cucumber, cut into ¼-inch cubes (½ cup); 2 tablespoons coarsely chopped parsley, plus more for garnish; 4 cups cooked rice or grains, for serving; Shredded cabbage, pickles (preferably Israeli), hot sauce, hard-boiled or fried eggs, for topping (optional)

By Kay Chun

Updated Jan. 24, 2023

Sabich Bowls — Dane Tashima for The New York Times. Food Stylist: Erika Joyce.

Total Time: 45 minutes
Rating: 4(1,697)
Comments: Read comments

The traditional Israeli sandwich known as sabich features fried eggplant that’s tucked into pitas and topped with sliced hard-boiled eggs, chopped tomato-cucumber salad, pickles, tahini sauce and sometimes shredded cabbage. This weeknight recipe turns the popular sandwich into a one-bowl meal that is prepared on a sheet pan. Eggplant and chickpeas are roasted side by side; the eggplant becomes tender and creamy while the chickpeas turn golden and crispy. Canned chickpeas do double duty: Some are a part of the roast, while the remaining beans transform into a luscious, garlicky tahini sauce. The eggplant mixture is served on top of rice in this recipe, but all sorts of grains would work, including bulgur, farro and quinoa.

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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
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)

Ingredient Substitution Guide

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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.

Ratings

4 out of 5

1,697 user ratings

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Comments

Blork2 years ago

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!

Stephen2 years ago

Amba instead of hot sauce - amba is a great ingredient and it's missing here. Also incredibly popular sabich condiment.

Amanda2 years ago

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.

Amy1 month ago

Love this recipe, have made it many times, and those who say amba sauce is essential are absolutely correct.

Sarah6 months ago

Very nice - followed advice and started eggplant before adding chickpeas about 15 minutes later and made simpler tahini sauce instead of hummus bc was easier. Served with pita and my family liked adding components as they liked. Will make again.

Alice6 months ago

I’ve made this at least 20 times in the past two years, it’s a regular dish in my house. So delicious and filling. My main tweak: I use store bought or premade hummus and cook all the chickpeas with the eggplant rather than getting the blender dirty, and eliminating some steps and ingredients. The cucumber tomato mixture I usually add some lemon or vinegar and mix it in a jar & use for a few days, so good on this dish.

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