MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sabich Bowls
Categories: Vegetables, Beans, Squash, Rice
Yield: 4 servings

1 1/2 lb Italian eggplant; in 1"
- dice
Salt & black pepper
1/2 c Extra-virgin olive oil
15 oz Can chickpeas; rinsed
1/4 c Tahini
3 tb Lemon juice
1 ts Minced garlic
1 ts Soy sauce
8 oz Grape or cherry medium
- tomatoes; chopped
1 Persian cucumber; in 1/4"
- cubes
2 tb Coarse chopped parsley; more
- for garnish
4 c Cooked rice or grains; to
- serve
Shredded cabbage, pickles
- (preferably Israeli), hot
- sauce, hard-boiled/fried
- eggs, for topping (opt)

Set the oven @ 425-|F/218-|C.

Toss the cubed eggplant on a large sheet pan with 3
tablespoons of olive oil and salt and pepper. Push the
eggplant to one side. In the empty space, cambine 1 cup
of the chickpeas and 1 tablespoon of the oil and season
with salt and pepper.

Toss to evenly coat, then mix with the eggplant and
spread the mixture in an even layer.Roast until eggplant
is tender and chickpeas are golden and crispy, stirring
halfway through, 30 minutes

Meanwhile, in a food processor, combine the remaining
chickpeas with the tahini, 2 tablespoons of the lemon
juice, the garlic, soy sauce and 1/4 cup of water; pulse
to combine. With the machine running, drizzle in the
remaining 1/4 cup of oil; puree, then season with salt
and pepper.

In a small bowl, combine tomatoes, cucumber, parsley and
the remaining 1 tablespoon lemon juice; season with salt
and pepper, and mix well.

Divide rice or grains into 4 bowls; top with separate
piles of the eggplant mixture, tomato salad and other
toppings of choice. Drizzle generously with some of the
tahini sauce. Garnish with parsley and serve warm.

By: Kay Chun

Serves 4

RECIPE FROM: https://cooking.nytimes.com

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