Sabich Salad Bowl
Yield 2 servings
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Description
This dish is perfect for a healthy and satisfying mealKosher, Pareve
Equipment
- Chef knife
- Parchment paper
- Baking sheet
- Pastry brush
- Lemon squeezer optional
Ingredients
- 1 small eggplant sliced into rounds
- 1/4 cup olive oil
- 4 cups of your favorite greens/Romain lettuce
- 2 Persian cucumbers finely chopped
- 2 tomatoes finely chopped
- 2 hard-boiled eggs sliced
- 2-3 pickles sliced or chopped
- salt
Dressing:
- 1/3 cup tahini paste (raw tahini)
- juice from half a lemon
- 1/4 Teaspoon garlic powder
- salt to taste
Optional for serving:
- a handful of parsley leaves
- Amba (mango chutney)/hot sauce/Harissa
- pita chips
Instructions
The Eggplant:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Brush the eggplant slices with olive oil and season with salt on both sides.
- Bake on a baking sheet until golden brown and soft, about 20-30 minutes, flipping halfway through for even cooking.
The salad:
- Combine the greens, chopped cucumber, chopped tomatoes, sliced hard-boiled eggs, pickles (optional), and roasted eggplant in a large bowl.
Make the dressing:
- Whisk together the tahini, lemon juice, garlic powder, 2-3 tablespoons of water, and salt in a small bowl. If the dressing is too thick, add a little more water to reach your desired consistency.
Serve:
- Drizzle the dressing over the salad and toss gently to combine.
- Top with any optional ingredients like amba, chopped parsley, and pita chips.