Sabich salad with amba aioli recipe
Sabich salad with Amba aioli
|potatoes, peeled||2 small|
|eggplant, cut into large 1 1/2-inch cubes||1 large|
|canned or cooked chickpeas||1 cup|
|cherry tomatoes, cut in half||½ pint|
|lemon juice||1 tsp.|
|Vegetable oil for frying|
|Parsley for garnish|
|water or orange juice||2 tbsps.|
|amba powder||1 tbsp.|
|garlic clove, minced or grated||1 small|
Directions for Salad
- Boil whole potatoes with a generous pinch of salt for about 22-25 minutes, until center of the potato is tender. Remove and let cool slightly before cutting into ¼ rounds. Remove from the equation.
- Fill a small pot halfway with water and bring to a boil with a pinch of salt for the soft-boiled eggs (this makes the eggs easier to peel). After the water has come to a boil, carefully add the eggs and cook for 7 minutes. Remove the eggs with a slotted spoon and place them in an ice bath right away. Allow time for the eggs to cool fully before peeling.
- Fill a second pot halfway with oil for deep frying and fry eggplant in two batches for 5-7 minutes, or until golden brown. Stirring periodically to ensure even cooking of the eggplant.
Directions for Aioli
- Combine honey, amba powder, and water or orange juice in a mixing bowl.
- Whisk in the turmeric and garlic until thoroughly mixed with the mayonnaise. If you want it to be a little lighter, whisk in a tablespoon of water or orange juice at a time.
- Combine the potato, eggplant, chickpeas, and tomato in a mixing bowl with the lemon juice and salt.
- On the bottom of a platter, spread a layer of amba aioli, then top with the potato mixture.
- Slice the eggs into wedges and sprinkle them on top, followed by more amba aioli and parsley leaves.
Serving Size: 4
Calories Per Serving: 680
% Daily Value
Total Carbohydrate 37g 13%
Cholesterol 14mg 5%
Total Fat 37g 47%
Dietary Fiber 6g 21%
Protein 21g 42%
Sodium 185mg 8%