Prep time: 20 minutes Cooking time: about 15 minutes Serves: 4
• 1 medium eggplant
• spray olive oil
• 11/2 tablespoons pine nuts
• 2 tablespoons olive oil
• 2 x 225g packets
pre-made felafels, halved (see note)
• 150g baby spinach leaves
• 250g cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
Dressing
• 2 tablespoons tahini
• 2 tablespoons plain yoghurt
• 2 tablespoons lemon juice
• 1 small clove garlic, crushed
• 1 tablespoon water
1. Preheat a barbecue grill plate or char-grill to medium-high. Cut the eggplant into rounds 1cm thick, and spray with oil. Cook in batches for 2-3 minutes each side, until tender and charred. Set aside to cool slightly.
2. Heat a dry frying pan over medium heat; cook the pine nuts for 2 minutes, stirring often, until lightly browned. Set aside to cool.
3. To make the dressing, whisk all the ingredients together until smooth.
4. Heat the olive oil in the frying pan, add the felafels. Fry for 1 minute, turning, until heated through. Drain on paper towels.
5. Toss the eggplant rounds, warmed felafels, spinach, tomatoes and onion together, and arrange on serving plates. Drizzle with the dressing, and sprinkle with pine nuts.
note: felafels are available in the fridge section at the super-market. Cut or break in half.