Sabich Bowls

A sabich is a traditional Middle Eastern sandwich featuring fried eggplant tucked into pits and topped with hard boiled eggs and a tomato-cucumber salad flavored with tahini sauce. This bowl is a take on that flavor profile, using a sheet pan to roast the eggplant and adding chickpeas for crunch. It’s a flavorful and delicious weeknight dinner.

1 1⁄2 lbs eggplant, cut into 1” cubes
1⁄2 c olive oil
1 15-oz can chickpeas, rinsed
1⁄4 c tahini
3 T lemon juice
1 t minced garlic
1 t coconut aminos, or soy sauce
8 oz cherry tomatoes, chopped
1 small Persian or English cucumber, cut into 1⁄2” cubes
2 T chopped parsley
4 c cooked rice,or other grain, for serving

Topping options for serving:

Shredded cabbage
Pickles
Hot sauce
Hard boiled or fried eggs
Sliced scallions
Cilantro

Preheat the oven to 425 degrees. Toss the cubed eggplant on a large sheet pan with 3 tablespoons of olive oil and salt and pepper. Push the eggplant to one side. In the empty space, cambine 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 the mixture in an even layer.Roast until eggplant is tender and chickpeas are golden and crispy, stirring halfway through, 30 minutes.

Meanwhile, in a food processor, combine the remaining chickpeas with the tahini, 2 tablespoons of the lemon juice, the garlic, soy sauce, and 1⁄4 cup of water. Pulse to combine. With the machine running, drizzle in the remaining 1⁄4 cup of oil; puree, then season with salt and pepper.

In a small bowl, combine tomatoes, cucumber, parsley and the remaining tablespoon lemon juice; season with salt and pepper and mix well.

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.