Sabich Skillet Bowl (Crispy Roasted Eggplant, Spiced Chickpeas, Jammy Eggs & Amba-Tahini) – Authentic Israel Recipe
Ramat Gan and Tel Aviv street-food legend deconstructed into a warm skillet bowl drizzled with tahini and herbs.
- Country of Origin
- 🇮🇱 Israel (Middle East, Asia)
- Dietary Profile
- vegetarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Golden roasted eggplant slices, Warm cumin chickpeas, Jammy soft-boiled eggs, Creamy sesame tahini, Tangy mango amba/pickle notes
Ingredients for Sabich Skillet Bowl (Crispy Roasted Eggplant, Spiced Chickpeas, Jammy Eggs & Amba-Tahini) (4 Servings)
- 1.25 lbs (or 2.5 cups) golden roasted eggplant slices, prepped into bite-sized pieces
- 1.5 cups warm cumin chickpeas, washed and trimmed
- 1 cup jammy soft-boiled eggs
- 1 medium onion and 3 cloves garlic, finely minced with creamy sesame tahini
- 1.5 tbsp traditional Israel seasoning (tangy mango amba/pickle notes, zhoug herb sauce, parsley)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and creamy sesame tahini for 2–3 minutes until softened and fragrant.
- Add golden roasted eggplant slices and warm cumin chickpeas along with tangy mango amba/pickle notes, zhoug herb sauce, parsley, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with jammy soft-boiled eggs and serve straight from the skillet.