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
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
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.
Place a dollop of tahini on each eggplant, and crumble over a falafel ball.
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.
Extract from Better Together Kitchen by Ronnit Hoppe and Delia Baron. Available now. Go to Better Together Kitchen to purchase.