🥗 Falafel Salad with Glazed Eggplants and Tahini Dressing

Name: Falafel Salad with Glazed Eggplants and Tahini Dressing
Total time: 30 min
Yield: 4 servings
Ingredients: Eggplants 2 pcs.; Olive oil 4 tbsp.; Salt pinch; Falafel 200 g; Pomegranate nectar 4 tbsp.; Honey 3 tbsp.; Parsley, fresh 1 bunch; Mint, fresh 15 g; Lemons 1 pcs.; Pomegranate 1 pcs.; Salad mix 250 g; Sesame paste Tahini 2 tbsp.; Sesame, roasted 20 g

485 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

Eggplants 2 pcs.
Olive oil 4 tbsp.
Salt pinch
Falafel 200 g
Pomegranate nectar 4 tbsp.
Honey 3 tbsp.
Parsley, fresh 1 bunch
Mint, fresh 15 g
Lemons 1 pcs.
Pomegranate 1 pcs.
Salad mix 250 g
Sesame paste Tahini 2 tbsp.
Sesame, roasted 20 g

Instructions

1. Preheat the oven to 200 degrees Celsius using top and bottom heat.
2. Wash the eggplants thoroughly.
3. Cut off the hard ends of the eggplants.
4. Split the eggplants lengthwise into eight equal pieces.
5. Line a baking tray with baking paper.
6. Place the eggplant pieces on the prepared tray.
7. Drizzle 4 tablespoons of olive oil over the eggplants.
8. Sprinkle some salt over them.
9. Gently massage the oil and salt into the eggplants.
10. Cook the eggplants in the oven for about 15 minutes.
11. Take them out when they are soft.
12. Line a second baking tray with baking paper as well.
13. Spread the falafel on this second tray.
14. Add the falafel to the oven with the eggplants after 10 minutes of baking time.
15. Get a bowl ready.
16. Mix pomegranate nectar with honey in the bowl.
17. Brush the eggplants with the pomegranate-honey mixture.
18. Bake the eggplants for another 5 minutes in the oven.
19. Wash the parsley and the mint.
20. Shake the herbs dry.
21. Pluck the leaves off the stems.
22. Chop the herbs finely.
23. Wash the lemon.
24. Grate about 1 teaspoon of lemon zest.
25. Cut the lemon in half.
26. Squeeze the juice out of the lemon.
27. Cut the pomegranate in half.
28. Tap the skin with a spoon to release the seeds.
29. Tear the salad greens into bite-sized pieces.
30. Wash the salad.
31. Spin the salad dry.
32. Get a new bowl for the dressing.
33. Whisk the lemon juice with 1 tablespoon of honey and tahini.
34. Season the dressing with salt and pepper to taste.
35. Mix the salad with the pomegranate seeds.
36. Add the chopped herbs to the salad.
37. Plate the salad.
38. Place the glazed eggplants on top.
39. Add the hot falafel.
40. Sprinkle toasted sesame seeds over it.
41. Serve the salad with the tahini dressing.

Nutrition per serving

kcal: 485
Protein: 12 g · Fett/Fat: 25 g · Carbs: 52 g