Rainbow Sabich Salad with Spicy Tahini Dressing
Recipe GLPRab178dc8dddd4e
A vibrant, colorful salad inspired by Israeli sabich, featuring roasted eggplant, potatoes, and beets layered over fresh arugula and topped with hard-boiled eggs. The spicy tahini dressing, made with roasted hatch chilies and fresh lemon, ties all the bright vegetables together. Perfect as a light lunch or main course.
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Ingredients
1 medium eggplant, cut into 1/2-inch slices
Salt, divided
4 red potatoes, cut into quarters
1 beet, peeled and small diced
Extra virgin olive oil, for brushing
2 large eggs
1 small cucumber, small diced
1 Roma tomato, small diced
4 cups fresh arugula
2 tablespoons fresh chives, chopped
1/2 cup tahini paste
2 tablespoons extra virgin olive oil
1 garlic clove, minced
3 roasted hatch chilies
1 Juice from 1 lemon
1/4 cup water (adjust to reach desired dressing consistency)
Salt and black pepper to taste
Directions
Cut eggplant into 1/2-inch slices and arrange on a clean surface. Sprinkle both sides generously with salt and let sit for about 20 minutes to draw out excess moisture and reduce bitterness.
Preheat your oven to 400°F.
Pat the eggplant slices dry with paper towels. Brush both sides lightly with extra virgin olive oil and season with salt. Cut the red potatoes into quarters and toss with olive oil and salt.
Line one baking sheet with foil and arrange the eggplant slices and potato quarters on it in a single layer.
Line a second baking sheet with foil. Toss the diced beet with olive oil and salt, then spread on the second sheet.
Place both sheets in the oven and roast until the vegetables are tender and lightly golden, about 25 minutes. Remove from oven and set aside.
While vegetables roast, place eggs in a pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 12 minutes to hard boil.
Transfer the cooked eggs to an ice bath to cool completely. Once cool, peel them carefully and separate the whites from the yolks. Dice both whites and yolks separately.
For the dressing, combine tahini paste, 2 tablespoons olive oil, minced garlic clove, roasted hatch chilies, and lemon juice in a food processor. Blend until well combined and smooth.
While blending the dressing, slowly add water in small amounts until you achieve your desired consistency. Season the dressing with salt and black pepper to taste.
To assemble the salad, divide the fresh arugula between two plates or bowls, creating a bed for the vegetables.
Arrange the roasted eggplant, roasted potatoes, diced beets, diced cucumber, diced tomato, and diced egg whites and yolks in piles or rows on top of the arugula.
Drizzle the spicy tahini dressing over the salad and garnish with fresh chopped chives.
