I’ll admit it — I’m a little biased when I say that Indian and Middle Eastern cuisines know how to prepare eggplant best. Roasted until it turns silky, smoky, and irresistible, eggplant is at the heart of some of the dishes I love most. Years ago, I tried a Sabich sandwich from a tiny takeout spot on the Upper West Side — layers of fried eggplant, hard-boiled egg, pickles, and tahini sauce stuffed into pita. Messy, bold, unforgettable.
This grain bowl version from Micah Siva’s cookbook Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine captures that same magic in a fresh, weeknight-friendly way. Micah is a trained chef, registered dietitian, and food blogger who has built a devoted following by reimagining Jewish food with a plant-forward lens. Her recipes honor tradition while keeping them relevant for today — nourishing, eco-conscious, and deeply flavorful.
What I especially love here is how it shows the wisdom baked into age-old vegetarian traditions: barley plus chickpeas, tahini plus hard-boiled eggs — layers of flavor and texture, but also of balanced protein. Long before we had nutrition labels or protein calculators, these dishes were quietly, brilliantly putting the puzzle together.
This bowl is vibrant and deeply satisfying, proof that simple ingredients can tell a big story. And consider this just a taste: I’ll be sharing another standout from Nosh later this holiday season — Micah’s Savory Pulled Mushroom and Tofu “Brisket,” a dish that proves celebration food can be just as comforting and festive without meat.
Nosh is available to order here, and you can follow Micah on Instagram here.
A quick announcement before the recipe: If you’re in the NYC metro area, I will be partnering with Aditi Guha, a nutritionist specializing in PCOS, for a special in-person event on October 22nd. View details and purchase early bird tickets here.
Sabich Grain Bowl with Crispy Chickpeas
Serves 4 // On the table in..1 hour
This recipe is inspired by one of my favorite Israeli fast foods, the classic sabich pita, and it consists of creamy fried eggplant, hard-boiled eggs, and a healthy portion of tahini, resulting in a grain bowl that satisfies all my cravings. With nutty sesame-studded barley, za’atar baked eggplant and chickpeas, a jammy egg, and salad with pickles, drizzled with a creamy tahini sauce and amba, its multiple ingredients naturally lend themselves to choose-your-own-adventure bowls. Add fresh greens, sauerkraut, and chopped vegetables for a do-it-yourself dinner or meal-prep lunch.
