• Leanne Maala - For Micah Siva

Sabich Salad

Perk up your weekend with this colorful Israeli salad!

Sabich is made from boiled eggs, eggplant slices, and cherry tomatoes drizzled in tahini. Once you eat it, you’ll want to eat it again and again and again... and again. I’m not even kidding.

It’s one delicious and healthy meal that you’ll want to try (and make) for yourself!


Sabich Salad

Author: Micah Siva

Serves: 4


  • 1 medium eggplant, sliced into ¼ inch rounds

  • ¼ tsp sea salt

  • 2 tbsp olive oil

  • 2 tsp za’atar

  • 4 hard-boiled eggs, peeled and quartered

  • 3 cups mixed greens

  • ½ cup cherry tomatoes, halved

  • ½ cup chopped cucumber

  • ½ cup cooked barley, or favorite whole grain

  • ¼ cup chopped parsley

  • ¼ cup chopped pickles

  • Hot sauce, optional

  • Sesame seeds, to garnish

Tahini Dressing

  • 1 tbsp olive oil

  • 2 tbsp tahini

  • Juice of 1 lemon

  • 2 tbsp water

  • Sea salt


1. Preheat the oven to 375F. Line a tray with baking paper.

2. Add eggplant to the baking tray in a single layer. Sprinkle it with sea salt, and let sit for 5 minutes.

3. Drizzle with oil and za’atar, and bake for 20-25 minutes or until golden.

4. Meanwhile, whisk together the dressing. Set aside.

5. Combine eggplant, eggs, greens, tomatoes, cucumber, barley, parsley, and pickles in a bowl.

6. Drizzle with dressing, and garnish with hot sauce and sesame seeds.

7. Enjoy!

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