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Israeli
Sabich Bowls
The great Iraqi-Israeli sandwich as a bowl: silky roasted eggplant, eggs, hummus, chopped salad, mango amba.
480Calories
26gProtein
49.7gNet carbs
16.8gFiber
14.7gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
1 large eggplant (400 g), sliced into ½" rounds
400 g
2 large eggs, hard-boiled
100 g
1¼ cups (200 g) chickpeas
200 g
2½ tsp (12 g) tahini
12 g
1 lemon, juiced, divided
25 g
2 cloves garlic
6 g
⅔ cup (100 g) ripe mango
100 g
2 tsp apple cider vinegar
10 g
1 tsp turmeric + ½ tsp cumin + ½ tsp mustard powder + ¾ tsp salt, divided
8 g
1 small cucumber (150 g), chopped
150 g
1–2 tomatoes (150 g), chopped
150 g
parsley, chopped
15 g
oil spray
4 g
Method
- Salt the eggplant rounds 10 minutes, pat dry, mist both sides, and roast at 450°F (230°C) ~20 minutes until collapsed and golden — creamy inside, leathery edges.
- Blend the chickpeas, tahini, half the lemon, garlic, and a splash of ice water into quick hummus.
- Amba-style sauce: blend the mango, vinegar, turmeric-mustard half of the spices, and remaining lemon into a tangy yellow drizzle.
- Chop the salad; quarter the boiled eggs.
- Build: hummus smeared on the bowl wall, eggplant, eggs, salad, amba zig-zag, herbs. Warm wrap on the side for scooping.
Nutrition facts
Per serving.
Calories480
Total fat14.7 g
Total carbohydrate66.5 g
Dietary fiber16.8 g
Net carbs49.7 g
Protein26 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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