Mother Hens: Sabich Salad

Sabich Salad
Serves 4
From Chef Einat Admony

• 4 Handsome Brook Farm eggs
• 2 small potatoes, peeled
• 1 large eggplant (or two small), cut into large 1 1/2-inch cubes
• 1 cup chickpeas
• ½ pint cherry tomatoes, cut in half
• 1 teaspoon lemon juice
• 1 teaspoon salt
• Vegetable oil for frying
• Amba Aioli (see recipe below)
• Parsley for garnish

1. Boil whole potatoes with a generous pinch of salt for about 22-25 minutes, until center of the
2. potato is tender. Remove and let cool slightly before cutting into ¼ rounds. Set aside.
3. For the soft boiled eggs, fill a small pot with water (about ¾ full) and bring to a boil with a pinch
4. of salt (this makes the eggs easier to peel). Once boiling, carefully add in the eggs and cook for
5. 7 minutes. Remove eggs with a slotted spoon and immediately transfer to an ice bath. Let
6. eggs cool completely before peeling.
7. Fill another pot with enough oil to deep fry and fry eggplant in two batches for 5-7 minutes until
8. a deep golden brown color. Stirring occasionally to make sure the eggplant fries evenly.
9. Remove to a plate lined with paper towel to absorb any excess oil.
10. To assemble, toss together potato, eggplant, chickpeas, and tomato with lemon juice and salt.
11. Spread a layer of amba aioli on the bottom of a platter, top with potatoes. Slice eggs into
12. wedges and scatter on top, drizzle with more amba aioli and garnish with parsley leaves.

Amba Aioli:
Makes about 1 1/4 cup

• 2 tablespoons of water or orange juice
• 1 tablespoon honey
• 1 tablespoon amba powder
• 1 cup mayo
• ¼ teaspoon turmeric
• 1 small garlic clove, minced or grated

1. Whisk water or orange juice with honey and amba powder. Add to the mayo and whisk in
2. turmeric and garlic until fully combined. If you would like to make it a bit thinner you can whisk
3. in more water or orange juice one tablespoon at a time.