Ingredients with Measurements:
- 1 large eggplant
- 1/2 cup tahini
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1/4 cup water
- 1/2 tsp salt
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1 can chickpeas, drained and rinsed
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped cucumber
- 1/2 cup chopped tomato
- 1/4 cup chopped red onion
- 4 pita breads, cut into wedges
- Olive oil, for brushing
- Salt and pepper, to taste
Special equipment needed:
- Food processor
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the eggplant into 1/2-inch rounds and brush with olive oil. Season with salt and pepper.
3. Roast the eggplant in the oven for 20-25 minutes, or until tender and golden brown.
4. In a food processor, combine the tahini, lemon juice, garlic, water, salt, cumin, and paprika. Blend until smooth.
5. In a separate bowl, mix the chickpeas, parsley, mint, cilantro, cucumber, tomato, and red onion.
6. To assemble the bowls, start with a base of hummus in each bowl. Add the roasted eggplant and the chickpea salad on top.
7. Serve with pita wedges on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 420
- Fat: 20g
- Carbohydrates: 50g
- Fiber: 14g
- Protein: 16g
Substitutions for ingredients:
- You can use any type of bread or crackers instead of pita bread.
- If you don't have fresh herbs, you can use dried herbs instead.
- You can use any type of onion instead of red onion.
Variations:
- You can add roasted red peppers or cherry tomatoes to the chickpea salad.
- You can add grilled chicken or tofu for extra protein.
- You can use different types of hummus, such as roasted red pepper or garlic hummus.
Tips and tricks:
- Make sure to brush the eggplant with enough olive oil to prevent it from sticking to the pan.
- You can make the hummus ahead of time and store it in the fridge for up to 3 days.
- To make the pita wedges crispy, brush them with olive oil and sprinkle with salt before baking.
Storage instructions:
- Store any leftover hummus and chickpea salad in separate airtight containers in the fridge for up to 3 days.
Reheating instructions:
- To reheat the eggplant, place it in the oven at 350°F for 5-10 minutes, or until heated through.
- To reheat the pita wedges, place them in the oven at 350°F for 5-7 minutes, or until crispy.
Presentation ideas:
- Serve the bowls on a large platter with the pita wedges arranged around the edges.
- Garnish the bowls with extra herbs or a drizzle of olive oil.
Garnishes:
- Fresh herbs, such as parsley, mint, or cilantro
- A drizzle of olive oil
- A sprinkle of paprika or cumin
Pairings:
- Serve with a side of Israeli salad or tabbouleh.
- Pair with a glass of chilled white wine or a cold beer.
Suggested side dishes:
- Israeli salad
- Tabbouleh
- Roasted vegetables
Troubleshooting advice:
- If the hummus is too thick, add more water until it reaches the desired consistency.
- If the eggplant is not cooked through, return it to the oven for a few more minutes.
Food safety advice:
- Make sure to wash all produce before using.
- Store any leftovers in the fridge within 2 hours of cooking.
Food history:
- Sabich is a popular Israeli street food that originated in Iraq. It typically consists of fried eggplant, hard-boiled eggs, hummus, and various salads, all wrapped in a pita.
Flavor profiles:
- Creamy, nutty, and tangy from the hummus
- Smoky and slightly sweet from the roasted eggplant
- Fresh and herbaceous from the chickpea salad
Serving suggestions:
- Serve the bowls as a light lunch or dinner.
- You can also serve them as a party appetizer or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Israeli