Salad of Smoked Eggplant, Crisp Falafel, Pistachio Nuts, Currants, Labne, Pita Bread

Salad of Smoked Eggplant, Crisp Falafel, Pistachio Nuts, Currants, Labne, Pita Bread

Salad of Smoked Eggplant, Crisp Falafel, Pistachio Nuts, Currants, Labne, Pita Bread

Ingredients

Ingredients to garnish:
Baby Parsley
Hung Yogurt

Eggplant Puree
600 g charred eggplant (peeled)
1 tsp cumin powder
1 tsp celery seed powder
1/2 tsp ground pepper
1.5ea lemon juice
100g olive oil
125g creme fraiche

Falafel
105g parsley, blanched
85g coriander, blanched
105 spinach, blanched
80g evo
20g black sesame oil
225g chickpeas
70g onion
4g garlic
70g onion sweated
4g sweated garlic
2 lemon zest
1 lemon juice
1 tsp celery powder
2 tsp cumin powder
14g salt
75g flour
100g sesame seeds
2 egg whites, whipped

Eggplant Dressing
240g banana shallot
10g garlic clove
300ml lemon dressing
1.5 tsp cumin, chopped
4g salt

Salsa
50g sunflower
50g currants
50g pistachio
50g sunflower seeds

Pita Bread
475ml warm milk
30ml cumin oil
710g plain flower
7g sugar
4g salt
5g yeast

Roasted Eggplant
1 eggplant, roasted

Lemon Dressing
200ml lemon juice
800ml extra virgin olive oil

Preserved Lemon Puree
5 small fennel
5 middle finger leek (white only)
2 glove garlic
250g french butter
2L chicken stock
250g preserved lemon flesh
210g lemon jam
50g creme fraiche

Method

For the pita, activate yeast in warm milk then add all ingredients into kitchen aid and mix until smooth dough has formed. Divide into portions and roll into rounds. Roll through pasta machine and bake immediately. Place into a 250C oven for 4 minutes.
For the falafel blitz ingredients in stages as they are featured in the ingredients list in the thermomix. Once all incorporated, fold in whipped eggwhites. Fry at 150C for 4-5 minutes until golden brown.
For the lemon puree, thinly slice vegetables and lightly sweat off in butter. Add preserved lemon and stock and cook until all liquid has evaporated. Blend in Thermomix and add lemon jam during blending. Pass. Once cool, mix with crème fraiche.
To assemble place 4 dollops of eggplant puree and 4 dollops of lemon puree on the base of the plate. Then place eggplant slivers, dressed in garlic dressing in the gaps. Then add nut and currant mixture all over. Next is the broken up pieces of falafel. Continue with placing small dollops of hung yogurt and top with nut mixture and baby parsley.

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