Falafel with eggplant puree & tomato salsa
Crunchy falafel contrast beautifully with creamy eggplant puree & fresh tomato salsa. You could even make your own falafel if you prefer.
- 10 mins preparation
- 30 mins cooking
- Serves 4
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Ingredients
Falafel with eggplant puree & tomato salsa
- 2 medium eggplants (460g)
- 450 gram (14½ ounces) packaged falafel
- 2 clove garlic, quartered
- 2 tablespoon tahini
- 3/4 cup (210g) greek-style yoghurt
- 2 tablespoon lemon juice
- 3 medium tomatoes (450g), chopped finely
- 1/4 cup finely chopped fresh mint
- 2 tablespoon finely chopped fresh flat-leaf parsley
- 250 gram (8 ounces) rocket (arugula) leaves
- 2 tablespoon olive oil
Method
Falafel with eggplant puree & tomato salsa
- 1Preheat oven to 200°C (180°C fan-forced).
- 2Cut eggplant in half lengthways. Using a small knife, cut a criss-cross pattern over cut sides of eggplant. Cook eggplant on a heated oiled grill plate (or grill pan or barbecue), cut-side down, until tender and soft. Cool slightly.
- 3Meanwhile, cook falafel in oven according to directions on packet.
- 4Using a spoon, scrape eggplant flesh from skin. Discard skin. Blend or process flesh with garlic, tahini, yoghurt and juice until almost smooth; season to taste.
- 5Combine tomato, mint and parsley in a medium bowl; season to taste.
- 6Serve falafel with eggplant puree, rocket and salsa; drizzle with oil.