Recipe: Middle Eastern eggplant
If you’re looking for an easy vegetarian recipe to serve when entertaining, then this eggplant dish is the ticket.
Ingredients2 large eggplants olive oil salt 16 falafel balls mint and parsley roughly torn ½ cup pomegranate seeds drizzle pomegranate molasses Tahini: ½ cup natural yoghurt 2 tbsp tahini small clove garlic, crushed juice of 1 lemon salt and pepper to taste |
MethodStep 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. Note. 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. |
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Extract from Better Together Kitchen by Ronnit Hoppe and Delia Baron. Available now. Go to Better Together Kitchen to purchase. |
