Make This Tonight/Comida de Uma Infância no Iraque/Sabich Salad

Supplies

Sabich Salad

  • 1 large or 2 small globe eggplants
  • Kosher salt
  • 4 large eggs
  • Vegetable oil, for frying
  • ½ cup Amba Aioli
  • 1 cup drained and rinsed canned chickpeas
  • ½ pint cherry tomatoes halved
  • 1 teaspoon fresh lemon juice
  • Fresh parsley or cilantro leaves, for garnish

Eggplant

  • 1 large or 2 small globe eggplants
  • Kosher salt
  • Vegetable oil, for frying

Boiled Eggs

  • 4 large eggs

Amba Aioli

  • 2 tablespoons fresh orange juice
  • 1 tablespoon honey
  • 1 tablespoon amba paste
  • 1 cup mayonnaise
  • ¼ teaspoon ground turmeric
  • 1 small garlic clove, minced or grated

Passo a passo

Sabich Salad

  1. Spread a thin layer of aioli over a serving platter.
  2. Layer the fried eggplant round on top of the aioli.
  3. Scatter chickpeas and tomatoes on top.
  4. Drizzle with the lemon juice.
  5. Quarter the soft boiled eggs lengthwise on top of vegetables.
  6. Drizzle generously with aioli and cilantro or parsley and serve.

Eggplant

  1. Peel the eggplant from top to bottom to make zebra stripes. Cut it ½-inch-thick rounds and transfer to a colander. Set in sink.
  2. Cover the eggplant generously with salt and let sit for 30 to 45 minutes to draw out water. Rinse thoroughly and pat dry with paper towels
  3. Line a plate with a paper towel.
  4. Fill a wide deep skillet with vegetable oil about 1 inch in depth and heat medium-high for about 3 mins until it reaches 350 degrees Fahrenheit.
  5. Add about half the eggplant slices; they should be in one layer with some space between them.
  6. Fry for 2-3 minutes then check the bottom (should be golden brown).
  7. Fry for 2 minutes and on the second side, shake the pan occasionally to avoid sticking.
  8. Transfer eggplant on paper towels to drain excess oil.
  9. Allow to cool before serving.

Boiled Eggs

  1. Boil water in a medium sized pot filled ¾ of the way.
  2. Once boiling, turn the heat down to medium and add the eggs.
  3. Boil eggs for exactly 8 minutes.
  4. Remove and immediately place in an ice bath.

Amba Aioli

  1. Whisk together orange juice, honey, and amba paste until smooth.
  2. Whisk in the mayo, turmeric, and garlic until fully combined.
  3. Reserve.