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
  • Print


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


Falafel with eggplant puree & tomato salsa
  • 1
    Preheat oven to 200°C (180°C fan-forced).
  • 2
    Cut 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.
  • 3
    Meanwhile, cook falafel in oven according to directions on packet.
  • 4
    Using 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.
  • 5
    Combine tomato, mint and parsley in a medium bowl; season to taste.
  • 6
    Serve falafel with eggplant puree, rocket and salsa; drizzle with oil.

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