Roasted Eggplant Sabich Bowl

updated Mar 9, 2020
Roasted Eggplant Sabich Bowl

This vegetarian hummus bowl is inspired by sabich, a Middle Eastern sandwich stuffed with fried eggplant, tomato-cucumber salad, and hard-boiled eggs.


Prep40 minutes

Cook30 minutes to 35 minutes

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Credit: Shelly Westerhausen

Though a pita stuffed with freshly-fried falafel will always have a place in my heart (and on my dinner table), there’s another Middle Eastern sandwich that has totally won me over. It’s called sabich, and it’s packed with flavorful goodies.

The street food sandwich starts off with a pita, which is then swooshed with hummus and stuffed with fried eggplant, hard boiled egg, Israeli salad, tahini sauce, and an assortment of condiments. Kudos to anyone who can eat one without making a complete and utter mess. I myself cannot, which is why I’ve deconstructed it and turned it into a hummus bowl. (I’ll also use

any excuse to eat out of a bowl

I’ve also simplified things a bit — though without sacrificing flavor. The eggplant is roasted instead of fried, and as a nod to the cabbage often added to the sandwiches, I’ve put coleslaw on the sheet tray, too. Using store-bought coleslaw lets you skip the fuss of shredding a head of cabbage, and leaves less waste. Both veggies become caramelized in the oven: tender with crispy edges. When they’re done, you’ll toss them with some crunchy pita chips. After all, it’s not a sabich without pita.

As the veggies roast, you’ll whip up a fresh tomato-cucumber salad and a three-ingredient tahini sauce. Then boil some jammy eggs. (You can fully hard-boil them if you like, but I prefer the softer yolks. Besides, it’s okay if the yolks are a bit runny. This isn’t a sandwich anymore!) Now all that’s left is assembly.

Credit: Shelly Westerhausen

Meal Prep Is the Best Way to Make This Veggie-Packed Bowl

This meal is absolutely doable on a weeknight. If you get the eggplant in the oven quickly, you can make everything else as it roasts, and the whole thing will come together in under an hour. That said, it requires a lot of hands-on time. Why not make it easy on yourself and prep most of it in advance?

The tomato-cucumber salad will last in the fridge for at least three to four days — simply drain off any liquid it releases before serving. You can make the tahini sauce directly in a lidded jar, which makes storage easy. It will last all week in the fridge. You can even cook the eggs ahead of time, too. Keep them in their shell, then peel and slice them just before serving.

The roasted eggplant mixture is best warm from the oven, but it perks up just fine if you decide to reheat it — though you should expect a little less crispiness to the veggies. Just be sure to hold off on adding the pita chips until you’re ready to serve, so they don’t get soggy.

Try this bowl as-is, then start experimenting. You can bulk up any leftovers with quinoa. Or, hey, stuff all the ingredients into a pita, if you wish. It’s good like that — if a little messy.

Roasted Eggplant Sabich Bowl

This vegetarian hummus bowl is inspired by sabich, a Middle Eastern sandwich stuffed with fried eggplant, tomato-cucumber salad, and hard-boiled eggs.

Prep time 40 minutes

Cook time 30 minutes to 35 minutes

Serves 4

Nutritional Info


  • 4

    large eggs

  • 5 tablespoons

    olive oil, divided

  • 1 tablespoon


  • 1 1/4 teaspoons

    kosher salt, divided, plus more as needed

  • 3 cloves

    garlic, divided

  • 1

    medium eggplant (1 to 1 1/4 pounds)

  • 4 cups

    coleslaw mix (1/2 a 14-ounce bag)

  • 1 pint

    multi-colored cherry tomatoes

  • 1/2

    English cucumber, or 2 Persian cucumbers

  • 1/4 cup

    finely chopped loosely-packed fresh parsley leaves

  • 3 tablespoons

    freshly squeezed lemon juice (from 1 lemon)

  • 1/4 cup

    well-stirred tahini

  • 1 (1.5-ounce) snack-sized bag

    pita chips (about 1 cup)

  • 1/2 cup


  • Zhug or hot sauce, and/or amba, for serving (optional)


  1. Arrange a rack in the middle of the oven and heat the oven to 425°F. Place 4 eggs on the counter to let them come to room temperature.

  2. Whisk together 4 tablespoons of the olive oil, 1 tablespoon za’atar, and 1 teaspoon of the kosher salt in a large bowl. Grate 3 garlic cloves, add 2 to the bowl, and whisk to combine. Place the third grated garlic clove in a small bowl or lidded jar; set aside.

  3. Trim 1 eggplant and cut into 1-inch cubes (about 7 cups). Add to the large bowl along with 4 cups coleslaw mix. Use your hands to toss the vegetables with the spiced oil. Transfer onto a rimmed baking sheet (do not wash the bowl) and spread into an even layer. Roast, tossing halfway through, until the eggplant is tender, 30 to 35 minutes total. Meanwhile, prepare the salad, make the tahini sauce, and cook the eggs.

  4. Make the salad: Prep the following ingredients and add to the now-empty bowl: Halve 1 pint cherry tomatoes (about 1 1/2 cups). Chop 2 Persian cucumbers or 1/2 English cucumber into 1/2-inch pieces (1 1/2 cups). Finely chop until you have 1/4 cup loosely-packed fresh parsley leaves. Juice 1 medium lemon (about 3 tablespoons), and add 1 tablespoon juice and the remaining 1/4 teaspoon kosher salt into the bowl. Stir to combine. Taste and season with more salt as needed.

  5. Make the tahini sauce: Add 1/4 cup well-stirred tahini, the remaining 2 tablespoons lemon juice, and remaining 1 tablespoon olive oil to the reserved garlic and stir or shake to combine (the mixture will thicken and may seize; this is okay). Add 3 tablespoons water and stir, adding a 4th tablespoon if needed to make a pourable sauce. Taste and season with salt as needed.

  6. Cook the eggs: Bring a medium saucepan of water to a gentle boil over medium-high heat. Gently lower the eggs into the water and boil for 7 1/2 minutes for jammy eggs. Drain, then run the eggs under cool running water until cool to the touch.

  7. When the eggplant mixture is ready, remove the baking sheet from the oven. Add 1 cup pita chips, break them into bite-sized pieces, and toss to combine.

  8. Assemble the bowls: Spread 2 tablespoons hummus into each of 4 shallow bowls. Add some of the warm eggplant mixture, then use a slotted spoon to add the tomato-cucumber salad. Peel and halve the eggs, then top each bowl with an egg. Drizzle with some of the tahini sauce (you’ll have some leftover). Serve with zhug or hot sauce, if desired.

Whether you eat plant-based full-time or want to go meat-free once a week, Tonight We Veg will bring you the feel-good vegetarian meals you crave. Once a month, in addition to our existing lineup of great veggie recipes, we’ll share easy weeknight recipes that prove how diverse produce-forward food can be, each packed with smart tips we’ve picked up over the years. Cook along with us, and share your creations using #tonightweveg.