Recipe: Middle Eastern eggplant

If you’re looking for an easy vegetarian recipe to serve when entertaining, then this eggplant dish is the ticket. 


2 large eggplants

olive oil 


16 falafel balls 

mint and parsley roughly torn 

½ cup pomegranate seeds 

drizzle pomegranate molasses 


½ cup natural yoghurt 

2 tbsp tahini 

small clove garlic, crushed 

juice of 1 lemon 

salt and pepper to taste


Step 1.

Slice eggplant into 1cm rounds. Place eggplant slices into a large bowl. Toss with a little olive oil and sprinkle with salt. Heat a little oil in a pan and lightly fry eggplant until golden brown. 

Step 2.

Place a dollop of tahini on each eggplant, and crumble over a falafel ball. 

Step 3.

Garnish with pomegranate seeds, mint, and parsley, and drizzle with pomegranate molasses and extra tahini. 


You can use store-bought tahini sauce to save time. You can also cook the eggplant slices in a sandwich press instead of frying. 

Serves 6-8.

Better Together Kitchen

Extract from Better Together Kitchen by Ronnit Hoppe and Delia Baron. Available now. Go to Better Together Kitchen to purchase.