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Sabich Salad

Make this Tonight - "Food from an Iraqi Childhood"

10
Prep Time
(minutes)
30
Cook Time
(minutes)
2
Servings

Ingredients

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

Steps

  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