Comfort Salad with Falafel, Eggplant, and Potatoes
Ingredients
- 1 package Maza falafel tamatim
- 1 eggplant
- 400 grams baby potatoes with skin
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika powder
- 1 lemon
- 100 ml Greek-style oat yogurt
- 1 garlic clove
- 6 sprigs flat-leaf parsley
- 2 sprigs mint
- 80 grams blanched almonds
- Olive oil
- Salt and pepper, to taste
Preparation
Preheat the oven to 200 degrees Celsius and line a baking sheet with parchment paper.
Cut the eggplant into 3-centimeter cubes and halve any large potatoes. Spread them on the baking sheet and sprinkle with cumin powder, paprika powder, 3 tablespoons of olive oil, salt, and pepper. Roast for 30-40 minutes.
Heat a small amount of oil in a frying pan. Fry the falafel until crispy, about 3 minutes. Set aside.
Halve the lemon and cut one half into wedges. Fry the wedges in the same pan for 2-3 minutes until golden brown. Squeeze the juice from the other half.
In a bowl, mix the yogurt with the lemon juice, pressed garlic, and some salt and pepper. Finely chop the parsley and mint, and coarsely chop the almonds.
Divide the yogurt mixture between two plates. Top with the falafel, roasted eggplant, and potatoes. Sprinkle with the chopped herbs and almonds. Serve with the fried lemon wedges to squeeze over.
