By: Robin Kurss

Whenever I ask my daughter what’s for dinner, she answers “bowls”. Whether you have kids at home, or not. . . sometimes it’s just fun to put what you’ve made for dinner, in a bowl. I love the sabich sandwich at Falafel Bar. . . I hope you’ll try this adaptation!

Time: 45 minutes  |  Serves: 4

Ingredients:

1 large eggplant, cubed

Salt and pepper

½ cup olive oil

1 (15 oz) can chickpeas, rinsed

¼ c tahini

3 Tbsp lemon juice

1 tsp garlic, minced

1 cup cherry tomatoes, chopped

1 Persian cucumber, cubed

2 Tbsp parsley, chopped, 2 Tbsp mint, chopped

4 cups rice, cooked

Garnish: Shredded cabbage, pickles, hot sauce, hard boiled eggs

Instructions:

1. Preheat oven to 425. On a sheet pan, place cubed eggplant and 1 cup of the chickpeas, season with salt and pepper and coat with ¼ cup of olive oil. Toss well and bake for 30 minutes.
2. In a food processor, blend the rest of the chickpeas with the tahini, half of the lemon juice, garlic, ¼ c olive oil and ¼ c cold water. Blend till smooth and season with salt and pepper.
3. In a small bowl, toss the tomatoes, cucumbers, parsley, mint and the rest of the lemon juice. Season with salt and pepper.
4. To serve, place 1 cup of rice in the bottom of a bowl. Top with ¼ of the baked eggplant and chickpeas. Drizzle with 1/4 of the tahini mixture and top with1/4 of the tomato and cucumber mixture. Garnish with cabbage, hard boiled eggs, pickles, and hot sauce if you like.