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Eggplant Salad with Amba Dressing

Amba is a tangy mango pickle condiment which originated in India and became popular in Middle Eastern cuisine. You can find it at almost every falafel and Shawarma shop in Israel! This is my quick version of how to incorporate some of the flavors without having to have dehydrated lemons on hand!

Courtesy of Chef Zissie.
Visit her scrumptious site at www.chefzissierecipes.com

Cook time: Approximately 30 minutes

Ingredients

Quantity
Ingredient
1
egglant
thinly sliced
1 box
cherry tomatoes
2
leeks
sliced
1/2 Cup
extra virgin olive oil*
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1 1/2 tsp
sea salt*
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2 Tbsp
techina*
raw or גולמי
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1 Cup
mango
fresh or frozen*
1 Tbsp
honey*
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5
lemons
juiced
1 Tbsp
white wine vinegar
can substitute other vinegar
1/2
chili pepper*
seeds removed
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3 Tbsp
fresh cilantro
1 tsp
ground turmeric*
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1/4 tsp
cumin*
or garam masala spice blend
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1/4 tsp
ground fenugreek*
optional
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2 cloves
garlic
peeled or substitute 1/2 tsp ground garlic*
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4 ounces
butter lettuce
chopped, can substitute other lettuce

Instructions

  1. Preheat the oven to 425°F. Prepare 2 sheet pans with parchment paper.
  2. Add the eggplant, tomatoes, leeks, ¼ cup of olive oil and ½ teaspoon of salt and mix well and evenly. Place in oven for 30 minutes.
    If you want your eggplants to taste fried, add more olive oil and cook a bit longer in the oven!
  3. Using a blender or food processor, add the remaining olive oil, salt, and the rest of the ingredients except the lettuce. Blend until smooth.
  4. Add the lettuce to a large bowl and add the tomatoes, leeks and eggplant. Add dressing right before serving.

*Available at nectarina

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