Israeli Sabich

Recipe by Victoria Dwek

 

 

Israeli Sabich

 

Parve

Easy

 

2 Servings

 

Allergens

 

 

1 hour to prepare

 

 

There are so many ways you can enjoy this! The Sabich is typically a classic Israeli breakfast, including fried eggplant, Israeli salad, hard-boiled eggs, potatoes, chummus, techina, and plenty of olive oil. It’s healthy and bright … though not particularly light. This version takes the best of those Sabich flavors, then lets you choose — include the potato and toss all the components together in a salad or stuff ’em into a wrap. It’s amazing either way.

 

Ingredients

 

For Serving

 

1 small eggplant, sliced into half-moons

1/2 pound Yukon Gold potatoes OR 2 wraps

4 hard-boiled eggs, halved vertically, whites only

1 Haddar Cucumber in Brine or other pickle, sliced

Israeli Salad

 

1 cup grape tomatoes, halved OR 1 diced tomato

1/2 cucumber or 1/3 English cucumber

1/2 red onion, diced

2 tablespoons lemon juice

1/4 cup fresh parsley leaves

1 teaspoon salt

pinch coarse Gefen Black Pepper

Tahini-Style Dressing

 

2 tablespoons Gefen Light Mayonnaise (or use sugar-free mayonnaise)

1 and 1/2 teaspoons Baracke Tahini Paste

2 tablespoons lemon juice

1 and 1/2 tablespoons water

1 clove garlic, crushed, or 1 cube Gefen Frozen Garlic

1 teaspoon fresh minced parsley leaves

1/2 teaspoon salt

pinch of cumin

Directions

 

Preparing the Sabich

 

1.

Preheat oven to 425 degrees Fahrenheit. Coat a baking sheet with nonstick cooking spray.

2.

Place eggplant into a colander; sprinkle with salt. Let sit for 20 minutes over a bowl or in the sink. Rinse; dry on paper towels. Place eggplant on prepared baking sheet; bake for 20 minutes.

3.

If preparing the salad version, add potato to a pot; cover with water. Bring to a boil; cook for 30 minutes, until tender. Let cool; slice or dice potatoes.

4.

Prepare the Israeli salad: In a bowl, combine tomatoes, cucumber, onion, lemon juice, parsley, salt, and pepper.

5.

Assemble Sabich as a wrap or salad. For a wrap, line 2 wraps with eggplant slices. Top with egg white halves, pickles, and Israeli salad, and drizzle with Tahini-Style Dressing. For a salad, toss potatoes with egg white halves, eggplant pickles, Israeli salad, and Tahini-Style Dressing.

Done