Hummus Sabich Bowl
A Levantine-style bowl built on hummus, with harissa-roasted eggplant and potatoes, soft-boiled eggs and a chopped tomato and cucumber salad.
Ingredients16
- Eggplant1 Stück
- Baby Potatoes8 Stück
- Harissa Paste1.5 EL
- Eggs2 Stück
- Yogurt150 g
- Curry Powder1 TL
- Mango Chutney1 EL
- Lemon1 Stück
- Cucumbers0.33 Stück
- Tomato1 Stück
- Parsley5 g
- Hummus300 g
- Olive Oil3 EL
- Flatbread1 Stück
- Salt1 Prise
- Pepper1 Prise
Instructions
- 1
Heat the oven to 400F, conventional heat. Halve the eggplants lengthwise, brush them generously with oil, salt them and lay them cut side down on the sheet pan.
- 2
Marinate the halved potatoes with harissa, oil and the seasonings and spread them alongside. Roast everything for about 25 minutes, until the eggplant flesh is butter-soft and the potatoes are crisp.
- 3
Meanwhile, boil the eggs for 7 minutes so the yolks stay soft, cool them under cold water and peel them. For the dressing, stir the yogurt smooth with the curry powder, chutney and lemon juice.
- 4
Dice the tomato and cucumber fine and mix them with chopped parsley, lemon juice and olive oil into a fresh salad.
- 5
Spread the hummus across plates, arrange the roasted vegetables and the eggs on top and serve with the yogurt sauce and fresh flatbread.
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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