2 Servings
1 Hour
Allergens
There are so many ways you can enjoy this! The Sabich is typically a classic Israeli breakfast, including fried eggplant, Israeli salad, hard-boiled eggs, potatoes, chummus, techina, and plenty of olive oil. It’s healthy and bright … though not particularly light. This version takes the best of those Sabich flavors, then lets you choose — include the potato and toss all the components together in a salad or stuff ’em into a wrap. It’s amazing either way.
Preheat oven to 425 degrees Fahrenheit. Coat a baking sheet with nonstick cooking spray.
Place eggplant into a colander; sprinkle with salt. Let sit for 20 minutes over a bowl or in the sink. Rinse; dry on paper towels. Place eggplant on prepared baking sheet; bake for 20 minutes.
If preparing the salad version, add potato to a pot; cover with water. Bring to a boil; cook for 30 minutes, until tender. Let cool; slice or dice potatoes.
Prepare the Israeli salad: In a bowl, combine tomatoes, cucumber, onion, lemon juice, parsley, salt, and pepper.
Assemble Sabich as a wrap or salad. For a wrap, line 2 wraps with eggplant slices. Top with egg white halves, pickles, and Israeli salad, and drizzle with Tahini-Style Dressing. For a salad, toss potatoes with egg white halves, eggplant pickles, Israeli salad, and Tahini-Style Dressing.
Protein? why skip all of the yolks? are they that bad? aren’t most of the nutrients of an egg in the yolk?
Good question Peri. This is a recipe in Victoria’s Secret of Skinny Cooking series, so that’s why the calories from the yolks are omitted.
This not criticism, just thinking out loud. If the calorie saving were up to me, I would leave off the potato. The egg is a good source of protein, while the potato is a carb that breaks down to sugar. Just thinking.
Well taken. I’m not a dietitian, but sometimes they say some carb sugars help burn so maybe that’s why it’s there.