A sabich is an Israeli pita sandwich stuffed with fried eggplant, hard boiled eggs, and a variety of other ingredients. For a unique, summer-friendly spin on this Israeli classic, try this colorful version on a plate. Enjoy!
- 1 medium eggplant, cut into ½ inch slices
- 4 red potatoes, cut into quarters
- 1 beet, peeled and diced small
- Extra virgin olive oil
- 2 eggs
- 1 small cucumber, diced small
- 1 Roma tomato, diced small
- 4 cups arugula
- 2 tablespoons chives
- ½ cup tahini paste
- 2 tablespoons extra virgin olive oil
- 1 garlic clove
- 3 roasted hatch chilies
- Juice from 1 lemon
- ¼ cup water (more or less depending on how thick you want the dressing)
- Salt and pepper to taste
1. Season eggplant liberally with salt and let sit for 20 minutes to remove some of the bitter taste.
2. Preheat the oven to 400 degrees F. Brush eggplant and potatoes with olive oil and season with salt. Place on a foil-lined cookie sheet.
3. Drizzle beets with olive oil and salt and place on a separate foil-lined cookie sheet. Roast vegetables until tender, about 25 minutes, and set aside.
4. Meanwhile, hard boil your eggs. Put them in cold water, bring to a boil and simmer for 12 minutes. Let cool in an ice bath, peel, and separate yolks from whites and dice.
5. To make dressing, process all dressing ingredients in a food processor. Add in enough water to get desired texture, and season with salt and pepper to taste.
6. To build salad, lay down a bed of arugula. Place in piles or rows the eggplant, potatoes, beets, cucumbers, tomatoes, egg white, and yolks. Drizzle with dressing and garnish with chives.
-recipe by Amy Kritzer, www.whatjewwannaeat.com