Sabich Bowl with Crispy Eggplant & Pita Chips
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Ingredients
- 3 pitas, cut into triangles
- 3 tbsp evoo
- 2 tsp sumac
- 1 1/2 tsp kosher salt, plus more to taste
- 1 large eggplant, cut lengthwise into 1-inch strips
- 1/3 cup cornstarch
- 3 small cucumbers, diced
- 2 medium tomatoes, diced
- 1 bell pepper, diced
- 1/4 cup diced red onion
- 1/3 cup fresh parsley, chopped
- 1/2 lemon, juiced
- 1/3 cup extra virgin olive oil
- 1 tsp kosher salt
- 1/2 cup garlicky tahini, to drizzle on top
- 7-min eggs
- amba, to drizzle over the eggs
- fresh parsley
Sumac pita chips:
Crispy eggplant - adapted from @hakosemofficial
Chopped Veg Salad:
To serve:
Directions
- Begin by making the pita chips: cut pitas into triangles, separate the layers, toss with olive oil, salt and sumac, then bake at 375°F for 10-12 minutes until golden. Make sure to check on them and give the pan a good shake.
- For the jammy eggs, gently lower them into boiling water for exactly 7-8 minutes, then plunge into an ice bath before peeling.
- For the salad, dice cucumbers, tomatoes, onion, and bell pepper into small, uniform pieces, then toss with fresh parsley, olive oil, lemon juice, and salt.
- Slice the eggplant and sprinkle salt over. let sit for 15-20 minutes and then pat them dry with a paper towel. Coat in cornstarch. Fry in hot oil until golden and crispy, about 2-3 minutes per side.
- Assemble bowls by adding the salad first, then halved eggs, crispy eggplant, pita chips, and finish with generous drizzles of tahini AND amba over the eggs.