Sabich Bowl (Baked Eggplant, Egg and Tahini)

This balanced Middle Eastern bowl offers rich fiber and healthy fats for lasting satiety while providing a solid source of protein.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 2 medium eggplants, diced (500 g) · 125 kcal in the whole recipe
• 1.5 tbsp olive oil (20 g) · 177 kcal in the whole recipe
• 4 large eggs (200 g) · 286 kcal in the whole recipe
• 2 cups cooked chickpeas (320 g) · 525 kcal in the whole recipe
• 2 medium tomatoes, diced (200 g) · 36 kcal in the whole recipe
• 1 medium cucumber, diced (150 g) · 24 kcal in the whole recipe
• 1/2 cup fresh parsley, chopped (20 g) · 7 kcal in the whole recipe
• 1/2 cup diced ripe mango (100 g) · 60 kcal in the whole recipe
• 2 tbsp lemon juice (30 g) · 7 kcal in the whole recipe
• 3.5 tbsp tahini (52 g) · 309 kcal in the whole recipe
• 2 cloves garlic, minced (8 g) · 12 kcal in the whole recipe
• 2 whole wheat pitas, toasted and halved (128 g) · 335 kcal in the whole recipe
• Ground cumin, salt, black pepper, and warm water

Method

1. Dice eggplants into cubes, toss with 1 tbsp olive oil, cumin, and salt, then roast at 200°C (400°F) for 25 minutes until golden.

   

2. Boil eggs in bubbling water for 8-9 minutes, cool in iced water, peel, and slice into rounds.

   

3. Whisk tahini, minced garlic, lemon juice, salt, and warm water together until smooth to make tahini dressing.

   

4. Combine diced tomatoes, cucumbers, mango, and parsley with remaining olive oil, lemon juice, and warm cooked chickpeas.

   

5. Divide roasted eggplants, chickpea salad, and egg slices into 4 bowls, drizzle with tahini sauce, and serve with toasted whole wheat pita.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.