israeliauberginevegetarianegghummustahiniquickroasted

Sabich Bowl

Name: Sabich Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Israeli
Ingredients: 1 large (about 350 g), cut into 2 cm cubes aubergine; 20 ml olive oil; 4 g fine salt; 1 g black pepper; 2 large eggs; 200 g, diced tomato; 180 g, diced cucumber; 15 g, roughly chopped parsley; 1 g fine salt; 40 g tahini; 30 g amba; 15 ml lemon juice; 30 ml water; 1 g ground cumin; 1 g fine salt; 160 g hummus; 10 ml olive oil

This Sabich Bowl layers silky hummus, warm roasted aubergine, jammy eggs, crisp tomato-cucumber salad, and a punchy tahini-amba dressing. It delivers the creamy, smoky, tangy, and fresh contrasts that make sabich so satisfying, in an easy beginner-friendly meal.

30 min

2 servings

469 kcal

Israeli

Ingredients

Roasted aubergine and eggs

1 large (about 350 g), cut into 2 cm cubesaubergine
20 mlolive oil
4 gfine salt
1 gblack pepper
2 largeeggs

Salad and herbs

200 g, dicedtomato
180 g, dicedcucumber
15 g, roughly choppedparsley
1 gfine salt

Tahini-amba dressing

40 gtahini
30 gamba
15 mllemon juice
30 mlwater
1 gground cumin
1 gfine salt

For serving

160 ghummus
10 mlolive oil

Instructions

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.
2
Roast the aubergine for 18-20 minutes, turning once halfway, until deeply golden and tender with some crisp edges.
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.
4
In a bowl, combine the tomato, cucumber, parsley, and fine salt. Toss lightly and set aside so the vegetables season without becoming watery.
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.
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.
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.

Nutrition per serving

469 kcal

Calories

17g

Protein

30g

Carbs

32g

Fat

10g

Fiber

Notes

•For even faster prep, use ready-made hummus and a bottled amba sauce.
•If you prefer, the aubergine can be air-fried at 200°C for about 12-15 minutes, shaking once.
•Warm pita on the side is traditional, but it is omitted here to keep the dish within the 30-minute target and nutrition estimate.
•If your aubergine is very large or seedy, salt it lightly after cutting and leave for 10 minutes, then pat dry before roasting.

Background

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.

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