Sabich Bowls

Course: Mains

Cuisine: Israeli/Middle Eastern

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 1221kcal

Author: Marta Rivera

These bowls are great for large crowds. Create a buffet with all of the ingredients and let your guests customize their own bowls. The recipe is easily doubled or tripled for those larger appetites.

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Ingredients

1 large eggplant thinly sliced
kosher salt to taste
vegetable oil for frying
6 cups Tabbouleh homemade or store-bought prepared
2 cups Hummus homemade or store-bought
2 cups pomegranate arils
1 cucumber diced
2 cups (6 oz) green cabbage shredded
2 cups Tahini Sauce homemade or store-bought
8 oz feta cheese crumbled (omit for vegan recipes)
4 hardboiled eggs optional (omit for vegan recipes)
2- 2 1/2 cups Amba Sauce homemade or store-bought
16 Falafel or 2lbs cooked protein, diced
pita bread to serve

Instructions

Fry the Eggplant Chips

In a large frying pan, heat the oil over med-high heat. A deep-fat frying thermometer should read 350°-375°F.
Prepare a draining station by lining a sheet pan with a layer of absorbent paper towels.
Fry the eggplant slices in small batches for 3-4 minutes, or until golden brown. Flip the slices while frying to avoid frying the slices unevenly.
The total frying time should be no longer than five minutes.
Transfer the fried eggplant slices from the pan using a pair of tongs or a slotted spoon. Salt the slices that are draining on the sheet pan. Transfer the salted slices to a bowl.
Continue frying, draining, and salting until all of the eggplant slices are cooked.

Assemble the Sabich Bowls

Add one to 1 1/2 cups of Tabbouleh (Bulgur Parsley Salad) to each bowl.
Scoop a 1/2-1 cup of Middle Eastern Hummus.
Follow with the a generous handful of the fried eggplant slices, 1/2 cup of pomegranate arils, 1/4 of diced cucumber, and 1/2 cup of shredded cabbage.
Pour a 1/2 of Tahini Sauce onto each prepared bowl and sprinkle a 1/4 cup of crumbled feta cheese on top of each.
Slice the hard-boiled eggs (if using) and add one or two to each bowl.
Top each bowl with a 1/2 cup of Amba Sauce.
Finally, add four pieces of Egyptian Falafel to each bowl.
Serve with a side of toasted pita bread and enjoy!

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