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!
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- 1 eggplant thinly sliced
- 1 box cherry tomatoes
- 2 leeks sliced
- 1/2 cup extra virgin olive oil
- 1 1/2 teaspoons salt
- 2 tablespoons techina paste
- 1 cup frozen mangos or fresh
- 1 tablespoon honey
- 5 lemons juiced
- 1 tablespoon white wine vinegar
- 1/2 chili pepper seeds removed
- 3 tablespoons fresh cilantro
- 1 teaspoon turmeric powder
- 1/4 teaspoon garam masala spice blend or cumin
- 1/4 teaspoon fenugreek powder optional
- 2 cloves garlic peeled
- 4 ounces butter lettuce chopped
- Preheat the oven to 425°F. Prepare 2 sheet pans with parchment paper.
- 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.
- Using a blender or food processor, add the remaining olive oil, salt, and the rest of the ingredients except the lettuce. Blend until smooth.
- Add the lettuce to a large bowl and add the tomatoes, leeks and eggplant. Add dressing right before serve.
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