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Lior Lev Sercarz
2 medium eggplants, cut into 2 inch cubes
1 cauliflower cut into 6 wedges (including the green part)
Heat some olive oil in a pan and cook the eggplant on all sides until it gets a nice golden brown color. Season with salt and add a few spoonfuls of amba sauce (make sure you include some of the diced mango). Cook for a few minutes until the eggplant is soft.
Add more sauce or water as you like then remove to a serving dish.
Using the same pan, cook the cauliflower wedges the same way you just cooked the eggplant.
You can serve this hot, at room temperature, or cold the next day.