Sabich Bowl

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 230°C. Put the aubergine cubes on a lined tray, toss with the olive oil, fine salt, and black pepper, and spread into a single layer so they roast rather than steam.

   1 large (about 350 g), cut into 2 cm cubes aubergine20 ml olive oil4 g fine salt1 g black pepper
2. 2

   Roast the aubergine for 18-20 minutes, turning once halfway, until deeply golden and tender with some crisp edges.

   1 large (about 350 g), cut into 2 cm cubes aubergine
3. 3

   Meanwhile, place the eggs in a small saucepan, cover with cold water, bring to a boil, then lower to a gentle simmer and cook for 8 minutes. Drain and cool under cold running water; peel and halve.

   2 large eggs
4. 4

   In a bowl, combine the tomato, cucumber, parsley, and fine salt. Toss lightly and set aside so the vegetables season without becoming watery.

   200 g, diced tomato180 g, diced cucumber15 g, roughly chopped parsley1 g fine salt
5. 5

   Whisk the tahini, amba, lemon juice, water, ground cumin, and fine salt until smooth and pourable. If it seems too thick, add a teaspoon of water at a time.

   40 g tahini30 g amba15 ml lemon juice30 ml water1 g ground cumin1 g fine salt
6. 6

   Divide the hummus between 2 bowls and spread it in a thick swoosh across the base. Top with the roasted aubergine, salad, and halved eggs.

   160 g hummus1 large (about 350 g), cut into 2 cm cubes aubergine200 g, diced tomato180 g, diced cucumber15 g, roughly chopped parsley2 large eggs
7. 7

   Spoon over the tahini-amba dressing, finish with the olive oil, and serve immediately. For the best texture, eat while the aubergine is still warm against the cool salad and hummus.

   40 g tahini30 g amba10 ml olive oil

Origin & History

Sabich is a beloved Israeli street-food sandwich associated especially with Iraqi Jewish communities, who brought the tradition of serving fried aubergine and hard-boiled eggs. It is typically eaten in pita with salads, tahini, and amba, a tangy mango pickle sauce of Iraqi origin. This bowl version keeps the classic flavours while presenting them in a lighter, deconstructed format.