Sabich salad with Amba aioli

Directions for Salad

1. 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.
2. 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.
3. 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

1. Combine honey, amba powder, and water or orange juice in a mixing bowl.
2. 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.

To Assemble

1. Combine the potato, eggplant, chickpeas, and tomato in a mixing bowl with the lemon juice and salt.
2. On the bottom of a platter, spread a layer of amba aioli, then top with the potato mixture.
3. Slice the eggs into wedges and sprinkle them on top, followed by more amba aioli and parsley leaves.