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 to garnish:

  • Baby Parsley
  • Hung Yogurt

Eggplant Puree

  • 600 g charred eggplant (peeled)
  • 1 tsp cumin powder
  • 1 tsp celery seed powder
  • ½ tsp ground pepper
  • 1.5ea lemon juice
  • 100g olive oil
  • 125g creme fraiche


  • 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


  • 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
  1. Method

  1. 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.
  2. 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.
  3. 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.
  4. 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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