Sabich Bowl

🛒 Ingredients

• Eggplant 100 g · 25 kcal
• Olive Oil 15 g · 135 kcal
• Large Eggs 100 g · 155 kcal
• Quinoa 100 g · 120 kcal
• Cucumber 50 g · 7 kcal
• Tomato 50 g · 9 kcal
• Red Onion 20 g · 8 kcal
• Fresh Parsley 10 g · 4 kcal
• Lemon Juice 15 g · 4 kcal
• Tahini Paste 30 g · 178 kcal
• Amba Sauce 15 g · 30 kcal
• Cooked Chickpeas 30 g · 49 kcal

👨‍🍳 Instructions

1. Prepare the Quinoa: Rinse quinoa thoroughly, then cook according to package directions, typically 1 part quinoa to 2 parts water or broth, until all liquid is absorbed and quinoa is fluffy. Set aside.
2. Cook the Eggs: Place eggs in a saucepan, cover with cold water, bring to a boil, then immediately reduce heat to low and simmer for 6-7 minutes for firm yolks. Drain, cool in ice water, peel, and quarter.
3. Prepare the Eggplant: Slice eggplant into 1/2-inch thick rounds. In a large skillet, heat olive oil over medium-high heat and fry eggplant slices in batches until golden brown and tender, about 3-4 minutes per side. Drain on paper towels.
4. Make Israeli Salad: Dice cucumber, tomato, and red onion finely. Chop fresh parsley. Combine all in a bowl with a drizzle of olive oil, lemon juice, salt, and pepper. Mix well.
5. Prepare Tahini Sauce: In a small bowl, whisk tahini paste with lemon juice, a little water (to reach desired consistency), and a pinch of salt until smooth and creamy.
6. Assemble the Bowls: Divide cooked quinoa among serving bowls. Arrange fried eggplant slices, hard-boiled egg quarters, Israeli salad, and cooked chickpeas over the quinoa. Drizzle generously with tahini sauce and a spoonful of amba sauce.