Past Articles:

“This is from my recently released cookbook Secrets of Skinny Cooking (co-written with popular nutritionist Shani Taub). Enjoy one of my favorites right now! I love this because it works two ways...either make it into a salad or a sandwich. Either way, it’s a complete, satisfying meal.” -V.

1 small eggplant, sliced into half-moons

½ lb Yukon Gold potatoes OR 2 wraps

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 ⅓ 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 of cumin

1     Preheat oven to 425°F. Coat a baking sheet with nonstick cooking spray.

2     Place eggplant into 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     If preparing the salad version, 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     Assemble Sabich as a wrap or salad. For a wrap, line
2 wraps with eggplant slices. Top with egg white halves, pickles, and Israeli salad, and drizzle with Tahini-Style Dressing.
For a salad, toss potatoes with egg white halves, eggplant pickles, Israeli salad, and Tahini-Style Dressing.

Yield: 2 wraps

There are so many ways you can enjoy this! The Sabich is typically a classic Israeli breakfast, including fried eggplant, Israeli salad, hard-boiled eggs, potatoes, chummus, techina, and plenty of olive oil. It’s healthy and bright… though not particularly light. This version takes the best of those Sabich flavors, then lets you choose — include the potato and toss all the components together in a salad or stuff ’em into a wrap. It’s amazing either way.

Where are the calories? Even with a
light wrap or baked potato, this is only
226 calories per serving.

Double the recipe and this is it’s a huge, gorgeous, super-filling salad that’s worthy for company. When I’m entertaining, I use pretty mini potatoes instead of the larger Yukon Golds. Just boil them under fork tender and toss them in the salad. This is a great option if you want a different, exciting salad that isn’t lettuce based.

Want to make ahead and assemble as you need? You can easily store the Israeli salad, grilled eggplant, unpeeled hard-boiled eggs, boiled potatoes (or wrap for the salad version), and salad dressing in the fridge. Toss together for a vibrant impromptu meal.

I use this dressing lots of times in my’s so versatile for whenever you want something in the style of techina without the high calorie count!