Subj : NYT E-Z Dinner - 82
To   : All
From : Dave Drum
Date : Sat Feb 03 2024 16:25:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sabich Bowls
 Categories: Vegetables, Beans, Squash, Rice
      Yield: 4 servings
 
  1 1/2 lb Italian eggplant; in 1"
           - dice
           Salt & black pepper
    1/2 c  Extra-virgin olive oil
     15 oz Can chickpeas; rinsed
    1/4 c  Tahini
      3 tb Lemon juice
      1 ts Minced garlic
      1 ts Soy sauce
      8 oz Grape or cherry medium
           - tomatoes; chopped
      1    Persian cucumber; in 1/4"
           - cubes
      2 tb Coarse chopped parsley; more
           - for garnish
      4 c  Cooked rice or grains; to
           - serve
           Shredded cabbage, pickles
           - (preferably Israeli), hot
           - sauce, hard-boiled/fried
           - eggs, for topping (opt)
 
  Set the oven @ 425-|F/218-|C.
  
  Toss the cubed eggplant on a large sheet pan with 3
  tablespoons of olive oil and salt and pepper. Push the
  eggplant to one side. In the empty space, cambine 1 cup
  of the chickpeas and 1 tablespoon of the oil and season
  with salt and pepper.
  
  Toss to evenly coat, then mix with the eggplant and
  spread the mixture in an even layer.Roast until eggplant
  is tender and chickpeas are golden and crispy, stirring
  halfway through, 30 minutes
  
  Meanwhile, in a food processor, combine the remaining
  chickpeas with the tahini, 2 tablespoons of the lemon
  juice, the garlic, soy sauce and 1/4 cup of water; pulse
  to combine. With the machine running, drizzle in the
  remaining 1/4 cup of oil; puree, then season with salt
  and pepper.
  
  In a small bowl, combine tomatoes, cucumber, parsley and
  the remaining 1 tablespoon lemon juice; season with salt
  and pepper, and mix well.
  
  Divide rice or grains into 4 bowls; top with separate
  piles of the eggplant mixture, tomato salad and other
  toppings of choice. Drizzle generously with some of the
  tahini sauce. Garnish with parsley and serve warm.
  
  By: Kay Chun
  
  Serves 4
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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