The Sabich
Author: 
Serves: 2 servings
 
Ingredients
  • 1 small eggplant, sliced into half-moons
  • ½ lb Yukon Gold potatoes
  • 4 hard-boiled eggs, halved vertically, whites only
  • 1 pickle, sliced
Israeli Salad:
  • 1 cup grape tomatoes, halved OR 1 diced tomato
  • ½ cucumber or English cucumber
  • ½ red onion, diced
  • 2 Tbsp lemon juice
  • ¼ cup fresh parsley leaves
  • 1 tsp salt
  • pinch coarse black pepper
Tahini-Style Dressing:
  • 2 Tbsp light mayonnaise
  • 1½ tsp tahini paste
  • 2 Tbsp lemon juice
  • 1½ Tbsp water
  • 1 garlic clove, crushed
  • 1 tsp fresh minced parsley leaves
  • ½ tsp salt
  • pinch cumin
Instructions
  1. Preheat oven to 425°F. Coat a baking sheet with nonstick cooking spray.
  2. Place eggplant in a colander; sprinkle with salt. Let sit for 20 minutes over a bowl or in the sink. Rinse; dry on paper towels. Place eggplant on prepared baking sheet; bake for 20 minutes.
  3. Add potato to a pot; cover with water. Bring to a boil; cook for 30 minutes, until tender. Let cool; slice or dice potatoes.
  4. Prepare the Israeli salad: In a bowl, combine tomatoes, cucumber, onion, lemon juice, parsley, salt, and pepper.
  5. Prepare the Tahini-Style Dressing. Combine all ingredients.
  6. Toss potatoes with egg white halves, eggplant pickles, Israeli salad, and Tahini-Style Dressing.
Notes
Calories: 226 calories per serving
Recipe by Between Carpools at https://betweencarpools.com/looking-new-summer-salad-love-one-secrets-skinny-cooking-cookbook-giveaway/