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.


  • 1 eggplant, thinly sliced
  • 1 box cherry tomatoes
  • 2 leeks, sliced
  • ½ cup extra virgin olive oil
  • 1 ½ teaspoons salt
  • 2 tablespoons techina paste
  • 1 cup frozen mangos, or fresh
  • 1 tablespoon honey
  • 5 lemons, juiced
  • 1 tablespoon white wine vinegar
  • ½ 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


  1. Preheat the oven to 425°F. Line 2 sheet pans with parchment paper.
  2. Spread the eggplant, tomatoes, leeks, ¼ cup of olive oil and ½ teaspoon of salt out evenly across the pans. Mix well and bake for 30 minutes.
  3. Pour the remaining olive oil, salt, and the rest of the ingredients except the lettuce into a blender or food processor. Blend until smooth.
  4. Layer the salad into a serving dish. First place the lettuce, then the roasted vegetables, and drizzle with the dressing immediately before serving.

Notes and Tips:

If you want your eggplants to taste fried, add more olive oil and cook a bit longer.