Sabich Salad with Roasted Eggplant, Egg, Hummus and Tahini

1. 1 Eggplant≈ $4.33 per kg 180 g
2. 2 Eggspack 10 pcs ≈ $1.93 2 pcs
3. 3 Hummuspack 200 g ≈ $3.00 50 g
4. 4 Tomatoes≈ $4.67 per kg 80 g
5. 5 Cucumbers≈ $3.67 per kg 80 g
6. 6 Pickled gherkinspack 370 g ≈ $3.00 20 g
7. 7 Parsleypack 50 g ≈ $1.50 8 g
8. 8 TahiniNot in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 8 g
9. 9 Lemon≈ $4.70 per kg 15 g
10. 10 Garlic≈ $10.00 per kg 2 g
11. 11 Olive oil 8 ml
12. 12 Paprika 1 g
13. 13 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 425°F (220°C). Slice the eggplant¹ into 1.5 cm (½-inch) rounds, sprinkle with salt and let sit for 10 minutes. Pat dry with paper towels.

2. Brush eggplant¹ with oil, arrange on a baking sheet, and roast 20–25 minutes, flipping once.

3. Boil eggs² for 9 minutes in boiling water, then cool in ice water, peel, and chop.

4. For the sauce, whisk tahini, lemon⁹ juice, minced garlic¹⁰, and 2–3 tbsp water until smooth like thin sour cream. Season with salt.

5. Dice tomato⁴ and cucumber⁵ into small cubes, slice cornichons into rounds, and chop parsley⁷. On a plate, layer hummus³, eggplant¹, veggies, cornichons, and egg. Drizzle with tahini sauce, sprinkle with paprika and parsley, and serve warm.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.