Sabich Salad Platter
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- Rimmed baking sheet
- Mixing bowls
- Chef's knife
INGREDIENTS
- 2 medium eggplants
- 2 medium gold potatoes
- 3 large eggs
- 1 cup cherry tomatoes
- 1 small red onion
- 2 small mini cucumbers
- 2 scallions
- 1 cup cilantro, chopped
- ½ cup cooked or canned chickpeas, drained and rinsed
Tahini sauce:
- ¼ cup raw tahini
- Juice of ½ lemon
- 1 small garlic clove, pressed
- ½ cup cold water
- Salt, to taste
INSTRUCTIONS
- Heat the oven to 355°F/180°C with convection, if possible. Line a large rimmed baking sheet with parchment paper.
- Cut the eggplants into 1-inch/2½-centimeter cubes and place in a bowl. Drizzle with olive oil, season with kosher salt, and toss to coat. Spread on one half of the prepared baking sheet. Cut the potatoes into ¾-inch/2-centimeter cubes, toss with olive oil and kosher salt, and spread on the other half of the baking sheet. Roast until the potatoes are golden brown and the eggplants are tender, about 35 minutes. Let cool slightly.
- Meanwhile, place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then remove from the heat, cover, and let stand for 10 minutes. Transfer to an ice bath, peel, and halve.
- Quarter the cherry tomatoes. Thinly slice the red onion, cucumbers, and scallions. Toss the vegetables with olive oil and kosher salt in a large bowl or directly on a serving platter.
- Top with the roasted eggplant and potatoes, halved eggs, chickpeas, and chopped cilantro. Gently toss or arrange by hand.
- To make the tahini sauce, whisk together the tahini, lemon juice, garlic, water, and a pinch of kosher salt until smooth and pourable. Drizzle generously over the salad and serve with warm pita.
FAQ
What kind of eggplant is best for sabich salad?
It is best to use standard globe eggplants due to their meaty texture and ability to hold up during roasting. Choose firm eggplants with smooth, shiny skin and no soft spots. Smaller eggplants may have fewer seeds and a milder flavor, but the classic large variety works just as well. Make sure to cube the eggplant evenly to ensure it cooks uniformly. While peeling is optional, leaving the skin on adds texture and helps prevent the cubes from collapsing after roasting.
Can I make this sabich salad in advance?
Sabich salad can be partially made in advance by preparing individual components ahead of time. Roast the eggplant and potatoes, boil and peel the eggs, and mix the tahini sauce up to two days in advance. Store each component separately in airtight containers in the refrigerator. However, for the freshest flavor and texture, slice the vegetables and assemble the salad just before serving. The tahini can be thinned again with a little water if it thickens in the fridge. Assembled sabich salad does not store well due to the dressing and moisture from the vegetables.
Can I replace the eggs for a vegan version?
You can easily adapt sabich salad to be vegan by omitting the eggs and replacing them with a protein-rich substitute like firm tofu, lightly pan-fried or seasoned with turmeric and black salt to replicate the savory eggy flavor. Another option is adding roasted chickpeas or extra tahini sauce to increase richness and protein.
How do I keep eggplant from becoming soggy?
To prevent the eggplant from becoming soggy, cube it evenly and roast it at a high temperature—around 355°F/180°C with convection—for caramelization and proper texture. Avoid overcrowding the baking tray, which can cause steaming rather than roasting. You can also salt the eggplant cubes beforehand and let them sit for 20 to 30 minutes to draw out excess moisture, then pat them dry before roasting. This process helps them brown more effectively and gives sabich salad its signature roasted eggplant flavor and texture.
What are some variations I can try in sabich salad?
Sabich salad is highly adaptable. You can add pickled turnips, shredded cabbage, or amba sauce (a tangy mango pickle condiment) for a sharper, more traditional Iraqi-Israeli flavor. Some versions include spicy zhoug or a spoonful of hummus. To make it heartier, consider adding roasted cauliflower or swapping the eggs for a soft-boiled version with a jammy yolk. You can even layer the components into a pita pocket for a more classic sabich experience.
Is sabich salad meant to be served warm or cold?
The salad is best served warm or at room temperature. Roasted components like eggplant and potatoes can be slightly warm when added to the salad, while the chopped vegetables and tahini sauce provide a cool, fresh contrast. Hard-boiled eggs can also be served warm or chilled depending on preference. The ideal sabich salad has a balance of temperatures and textures—warm vegetables, cool herbs, creamy tahini, and crisp cucumber—to highlight the different layers of flavor. Avoid serving it straight from the fridge, as the textures can become muted.
