Name: Sabich bowl with hummus, eggplant, and harissa potatoes
Prep time: 20 min
Cook time: 45 min
Total time: 20 min
Yield: 2
Cuisine: middle eastern
Ingredients: 1 eggplant; 8 baby potatoes; 1.5 tbsp harissa; 2 eggs; 0.5 cup yogurt; 1 tsp curry powder; 1 tbsp mango chutney; 1 lemon; 0.33 cucumber; 1 tomato; 0.18 oz parsley; 10.6 oz hummus; olive oil (for coating); flatbread; salt; pepper

Sabich bowl with hummus, eggplant, and harissa potatoes

Based on 5 ratings

In app

Carolin Roitzheim

Food Editor at Kitchen Stories

"We all love Sabich, as a Levantine street food classic it packs roasted eggplant, eggs, creamy hummus, and authentic spices all in one pita bread. These all come together to be my favorite order for brunch at a Levantine restaurant. The goal is to leave brunch full and happy and Sabich never misses. I’ve made the Sabich I love so dearly on a plate full of hummus this time around and once again, Sabich (in a bowl) hits the mark. For this quick and satisfying version, simply bring all signature Sabich flavors to a bowl with cucumber & tomato salad, and harissa potatoes and you’re done. It’s totally up to you to go for store-bought hummus or make your own (you’ll find a quick hummus how-to right here on Kitchen Stories even). The yogurt sauce is inspired by Amba, the fermented mango sauce that’s traditionally served with Sabich. It’s a must-try if you come across it at the store too. Or go for the homemade version that is just the right amount of sweet, tangy, and spicy. This Sabich bowl is just perfect for any brunch, lunch, or quick dinner day. Also vegan friendly if you skip the egg!"

Step 1/3

Preheat oven to 200 °C/390 °F (top and bottom heat). Halve eggplant, brush generously with olive oil, season with salt, and place cut-side down on a baking sheet. Halve baby potatoes baked on their size and toss them in a bowl with olive oil, harissa, salt, and pepper. Spread potatoes onto the baking sheet with the eggplant. Roast for approx. 25 min., until eggplant is soft inside and golden on the bottom, and potatoes are golden brown and crispy.

1 eggplant

8 baby potatoes

1½ tbsp harissa

olive oil (for coating)

salt

pepper

oven

cutting board

knife

pastry brush

baking sheet

bowl

Preheat oven to 200 °C/390 °F (top and bottom heat). Halve eggplant, brush generously with olive oil, season with salt, and place cut-side down on a baking sheet. Halve baby potatoes baked on their size and toss them in a bowl with olive oil, harissa, salt, and pepper. Spread potatoes onto the baking sheet with the eggplant. Roast for approx. 25 min., until eggplant is soft inside and golden on the bottom, and potatoes are golden brown and crispy.

Step 2/3

Boil eggs for approx. 7 min. until jammy, then shock in cold water and peel. In a small bowl stir together yogurt with curry, chutney, lemon juice, and salt until smooth. Dice cucumber and tomatoes, roughly chop parsley, and mix everything in a bowl. Season the salad with salt, pepper, lemon juice, and a drizzle of olive oil.

2 eggs

150 g yogurt

1 tsp curry powder

1 tbsp mango chutney

1 lemon

⅓ cucumber

1 tomato

5 g parsley

pot (small)

2 bowls (small)

citrus press

Boil eggs for approx. 7 min. until jammy, then shock in cold water and peel. In a small bowl stir together yogurt with curry, chutney, lemon juice, and salt until smooth. Dice cucumber and tomatoes, roughly chop parsley, and mix everything in a bowl. Season the salad with salt, pepper, lemon juice, and a drizzle of olive oil.

Sabich bowl with hummus, eggplant, and harissa potatoes

Ingredients

Utensils

Nutrition per serving

Step 1/3

Step 2/3

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Enjoy your meal!

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