with hummus / eggplant / pita / egg
Sabich is a popular Middle Eastern stuffed sandwich, and we used its flavors as inspiration to make this colorful, vegetarian bowl. With both hummus and a lemony herb sauce, you'll definitely want pita bread to scoop up every delicious bite.
- Eggplants, Chinese or Japanese - 1 1/2 lbs , cubed (sub Italian eggplant)
- Oil, olive - 2 Tbsp
- Eggs - 4
- Pita bread - 4 rounds
- Hummus - 8 oz
- Tomatoes, medium - 2 , chopped
- Cucumbers - 8 oz , diced
- Lemon Cilantro Sauce (ingredients listed separately) - 1 1/2 Tbsp
- Cilantro leaves - 1 1/2 cups
- Shallots - 1 clove
- Vinegar, red or white wine - 1 Tbsp
- Lemon juice - 1 Tbsp
- Cumin, ground - 1/4 tsp
- Salt - 1/2 tsp
- Oil, olive - 1/4 cup
Eggplants - (If prepping right before cooking, get oven heating first.) Cube eggplants. (Can be done up to 5 days ahead)
Make lemon cilantro sauce - In a blender or food processor, combine cilantro leaves, shallots, vinegar, lemon juice, cumin, salt, and olive oil (portion for sauce). Blend until nearly smooth. (Can be done up to 5 days ahead)
Make cucumber tomato salad - Chop tomatoes and dice cucumbers. Toss with lemon cilantro sauce (portion for salad). Reserve the remaining sauce.
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Heat oven to 425F / 218C degrees.
Toss eggplant with olive oil (portion for sabich bowl) and season with some salt. Spread out on a sheet pan. Bake eggplant until tender, stirring a few times during cooking, 20 to 25 minutes.
While the eggplant roasts, bring a small saucepan of water (for the eggs) to a boil. Reduce the heat so that the water is at a gentle simmer. Use a spoon to gently add eggs to simmering water and boil for exactly 7 minutes (this should yield cooked whites and runny yolks so adjust the time if you’d like your eggs cooked differently). When eggs are finished, transfer to a colander and run under cool water.
Warm up the pita bread in the heated oven for 2 to 3 minutes (you can place it right on top of the eggplant if it’s still cooking).
Assemble bowls by spreading a thin layer of hummus in the base of each bowl. Add the eggplant on top. Peel the eggs, slice them in half, and add them. Divide cucumber and tomato salad between the bowls and then drizzle each bowl with some of the remaining lemon cilantro sauce. Serve with warm pita bread for dipping / scooping. Enjoy!