Roasted Eggplant “Sabich-ish” Salad

Hey yo! It’s BBQ season!

LEt’s be real, BBQ season is probably my favorite kind of season. It is the time of year when bread, cheese, grilled vegetables, and wine can come together for an acceptable sort of meal. That’s kind of why I like meals in bowls. It makes snacking feel acceptable. Plus, who doesn’t want to curl up with their snacks on the couch?

If you try dong that with a plate, I can tell you from experience it will not end well.

It is the Fourth of July tomorrow and I am so excited. I spent last summer in Europe during the Fourth, so you can imagine that festivities were not to be had, exactly. I feel as though I am remedying that in DC because, I can celebrate EXTRA patriotically in Washington! The whole city is totally decked in red, white, and blue and just oozes festivity. Plus, I am super excited for fireworks here, since it seems like it you are going to do fireworks anywhere, you’re going to do them so right in DC. As a kid, I used to be so afraid of fireworks. And of course, the one time I tired really hard to overcome my fear, a barge where the fireworks were shooting off lit on fire and exploded.

My kind of luck, right?

Anyways, now that you’ve gotten halfway through the post, you might be wondering what the hell “sabich” is. Well, first of all, it is not sa-bitch as my friend in Israel thought it was! That was embarrassing. Sabich is a sandwich popular in Iraq and Israel consisting of a pita stuffed with fried eggplant and hard boiled eggs. When I went to Israel, it was one of my favorite things to order. I loved the combination of the crispy eggplant, the tahini sauce, and the egg. The best part of the sandwich, though, was, even though it was fried and full of fatAs much as I love potato salad on holiday weekends like this, I was trying to conjure up a Fourth of July/summer BBQ that was light, but still included all of my favorite things sans potato. This deconstructed sabich salad seemed like the perfect answer.

This meal works perfectly as a side dish or a vegetarian main. The best part is it can come together in a matter of minutes, thanks to our favorite invention of meal prep! Roast (or heck, grill!) the eggplant beforehand, so you can just pop it out when you need it. The salad that goes on top lasts well in the fridge (actually I think it tastes better the longer it sits). Just spread hummus, add eggplant, top with salad, and you are good to go! If you want to make it more salad like, just chop up the eggplant with everything and toss it in the dressing. I promise you it will taste just as good.

Yields 4 for a light meal, 6 for a side

Roasted Eggplant “Sabich-ish” Salad

15 minPrep Time

35 minCook Time

50 minTotal Time

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  • 2 eggplant, cut in half and scored diagonally
  • 1 tablespoon olive oil
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • Salad:
  • 1 tablespoon olive oil
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon dried oregano
  • pinch red pepper flakes
  • salt + pepper
  • 1 14 ounce can white beans, drained, rinsed, and patted dried (or 1.5 cups cooked)
  • 1/2 cup chopped fresh parsley
  • 3-4 sprigs fresh mint, leaves removed and chopped
  • 1/3 cup thinly sliced red onion
  • 1/4 head of red cabbage, shaved (or 1/2 cup shaved red cabbage)
  • 1-2 tablespoons golden raisins
  • 3-4 leaves lacinto kale, finely chopped (or more cabbage)
  • 1/3 cup favorite hummus
  • 2 hard boiled eggs, sliced
  • pita or naan chips, for serving
  • za’atar, for serving
  • olive oil, for serving


Preheat oven to 425 fahrenheit. Place eggplant halves on a baking sheet lined with parchment paper. Mix together olive oil, cumin, paprika, salt and pepper in a small bowl until combined. Brush spice mixture over scored eggplant until fully coated. Bake until the eggplant centers are soft and have slightly collapsed, approximately 30-35 minutes. Set aside to cool.

While the eggplant are cooking, wish together olive oil, red wine vinegar, oregano, red pepper flakes, salt, and pepper. Add white beans, parsley, mint, cabbage, raisins, and kale and toss to combine.

To serve, spread hummus on a platter or plate. Add eggplant halves, then top with salad. Add sliced hard boiled eggs. Drizzle with olive oil and sprinkle with za’atar, if desired. Serve with pita or naan chips. EAT.

Uptown chop you up.

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