Roasted Eggplant Sabich Bowl

thekitchn.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

4 large eggs

5 tablespoons olive oil, divided

1 tablespoon za'atar

1 ¼ teaspoons kosher salt, divided, plus more as needed

3 cloves garlic, divided

1 medium eggplant (1 to 1 ¼ pounds)

4 cups coleslaw mix (½ a 14-ounce bag)

1 pint multi-colored cherry tomatoes

½ English cucumber, or 2 Persian cucumbers

¼ cup finely chopped loosely-packed fresh parsley leaves

3 tablespoons freshly squeezed lemon juice (from 1 lemon)

¼ cup well-stirred tahini

1 (1.5-ounce) snack-sized bag pita chips (about 1 cup)

½ cup hummus

Zhug or hot sauce, and/or amba, for serving (optional)

Directions at thekitchn.com

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