Sabich Bowls
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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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
Nutritional analysis per serving (4 servings)
761 calories; 39 grams fat; 5 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 8 grams polyunsaturated fat; 91 grams carbohydrates; 15 grams dietary fiber; 17 grams sugars; 17 grams protein; 1273 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- 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.
Private Notes
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Cooking Notes
Blork
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!
Stephen
Amba instead of hot sauce - amba is a great ingredient and it's missing here. Also incredibly popular sabich condiment.
Amanda
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.
Gina Bina
Having just made this, I would recommend that you roast the oiled and seasoned eggplant for 15 min or so before adding in the chickpeas (garbanzos), and then roast another 20 minutes, max. I followed the directions and the peas were beginning to get dry and chewy while the eggplant could have used more time roasting. And yes, it lacks a little sparkle so some Zatar would help.
Sharon
This is delicious, the sauce makes this very tasty. I used leftover rice, roasted root vegetables and broccoli because that's what we had. It came together very quickly and was a very satisfying meal.
Shelly
I agree. Whenever a recipe calls for placing the food on a baking sheet and drizzling oil over it, I almost always put the food in a bowl and mix the oil at that time. Drizzling the oils often finds very little getting in the food and mostly on the pan!!!
Jewels
Haven't made this yet, but it looks delicious. It seems Step 1 would be easier to combine the eggplants and chickpeas in a bowl and distribute the oil and seasoning evenly and then place on the sheet pan to bake.
Christine
I'd never heard of amba sauce, Stephen. Recipes describe a mango based sauce flavored with Middle Eastern spices, chiles or cayenne powder, vinegar, or lemon, or lime, garlic, some add sugar some add salt -- amba sauce sounds delicious!
jassybeans
As others have mentioned, a drizzle of amba or some mango chutney (if it’s unavailable) would really round it out. I love sabich so much I think I would have to have some toasted pita wedges on the side
Hilly
Amba is the real deal and easily ordered online or found in specialty markets. Za'atar is also a nice touch.
Roy
Very traditional Sabich uses huevos haminados (eggs roasted overnight slowly in a warm oven so that no new fire is lit on the sabbath) in place of hard boiled eggs and cold leftover fried eggplant, salad, tehina, and amba as mentioned-amba is sour, fenugreek laden, and mildly spicy-you can order it easily online (amba is the word for mango in Hindi-the Parsi Jews adapted an Indian mango pickle and carried the recipe to Iraq). I’d say the roasted eggs and amba are both required for Sabich
Shelly
I agree! Sabich MUST have amba to make it authentic. I lived in the Middle East for many years and my husband is Iraqi. Genuine sabich is served with amba!!!
Kay E
I’m not a fan of eggplant generally and so have never cooked with it, but this recipe sounds so interesting I’m willing to try. Would a globe eggplant work if I can’t find Italian eggplant? I live in a rural area. Thanks!
Me
Saved this just for the eggplant and chickpeas part.
Pen
Yes, easily.
jo
I liked this but thought it would have been much better without rice, in nice pita bread… the rice made it too heavy. Or maybe on top of lettuce? The sauce is so delicious, quite rich. I miss eating the sabich sandwich in NY at Tiam since I moved abroad. It was tasty, however, it didn’t really taste like the sandwich I remember.
Amy in London
This is a favorite in our house. I always serve with Israeli coleslaw - red cabbage, mayo, an acid of your choice ( I like lime juice) and grated garlic.
Dina
Very tasty. Based on others´ notes and to maximize flavours, I seasoned the chickpeas with extra za´atar and smoked paprika. The chickpeas weren´t crispy yet after 30 minutes, so I took the eggplant off the tray and put just the chickpeas back in for another 15min, worth the extra wait to crisp them up. Also added some mango chutney. Great as a wrap, too.
Peg
We loved this dish. I used quinoa instead of rice, added a little Za'atar and more cucumbers. I crushed up some pita chips and put that on top which gave it a nice extra crunch. I find that oil seeps into the eggplant so fast that it doesn't spread well, so I use an olive oil sprayer to coat it more evenly before roasting. I also added red cabbage to the tomatoes and cukes before mixing then with lemon juice.
Marcy
I add mango pickle mixed with apricot jam and a little water to pour on top in addition to the tahini sauce. Really gives it a nice zing
JB
I've been making this weekly as an easy healthy meal. I mix a couple tablespoons of Amba into the tahini sauce and don't add any chickpeas. I also coat the eggplant in shawarma seasoning (not traditional, but tastes great) and the chickpeas in za'atar before roasting. I usually add saffron rice as the base to this too. Quick pickled red onions are also delicious on this dish.
paul s
this is pretty flavourless without a bit of assistance (sauces, etc.)
angela
We loved this dish. We added Amba as others suggested and it was a great addition. Otherwise, followed the recipe exactly. My husband said it’s the best NYT recipe I’ve ever made - and I’ve made a lot!
Jenn
A real crowd pleaser and easy to prep ahead for a group. Roasted cauliflower, with a little smoked paprika, and flash sautéd kale are my favorite additions and as others have said, Amba is essential and my new favorite condiment!
clara
Love this recipe. I keep everything as is but the oil - I only use 2, 1 in the chickpeas and 1 in the pre-sweated eggplant. No oil in the hummus. Delicious and in my weekly rotation.
Zenseekercu
Adding eggs to this recipe disqualifies it from being a vegan recipe, under which it is categorized. Of course, vegans would omit any animal ingredients in a recipe.
kels
This is so tasty! The dressing makes way too much so next time I’d halve it, and roast the excess chickpeas. I made it as written, including the cabbage, pickles, hot sauce, etc. so good - make it!
scott
This is a really good recipe, easy and pleasant to make. I followed the recipe but didn’t add eggs or pickles, and served over Japanese short grain rice because that’s what I usually stock. Made great leftovers - I just got 2 servings out of it…but I’m working guy with a healthy appetite.
Anna E
I have never commented on anything on nytcooking before, but I feel so strongly about this recipe! So simple and such a great idea. I wouldn't have thought to tie it all together like this. I unfortunately did not have pickles or cabbage, but I ended up having sauerkraut which worked really well as a sub. Also did not have parsley but it was still good without. I always hate when people say they make so many subs so apologies there. I truly loved this, so easy, so simple, and so easy to clean!
KLao
Made mostly as written, but followed the advice to roast the chickpeas separately and used locally made hummus instead of the tahini.. My toddler loved the chickpeas, I thought they were fine - would take them out of the oven even sooner next time. Added in a cubed and roasted potato, made the same quick amba sauce that others tried. Hard boiled eggs and some leftover feta to top. Enjoyed it more as leftovers in a pita sandwich. The Mediterranean salad was the star of the recipe for me.
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