Baked Falafel with Roasted Eggplant Salad Recipe

Make your own spiced falafel balls and serve with roasted eggplant for a fabulous vegetarian meal idea.

Serves: 4

Time to prep: 30 minutes

Time to cook: 40 minutes

Ingredients

• 165g (3/4 cup) dried chickpeas
• 1 small brown onion, halved, finely chopped
• 2 garlic cloves, crushed
• 1/3 cup firmly packed fresh continental parsley leaves
• 1/3 cup firmly packed fresh coriander leaves
• 2 teaspoons finely grated lemon rind
• 1 teaspoon fresh lemon juice
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon baking powder
• 1 large (about 350g) eggplant, ends trimmed, cut into 2.5cm pieces
• 3 ripe egg tomatoes, each tomato cut into 6 wedges
• Olive oil spray
• 1 bunch rocket, ends trimmed, washed, dried, leaves torn
• 1 small red onion, halved, thinly sliced
• 1/4 cup fresh mint leaves
• 1/4 teaspoon sumac
• 130g (1/2 cup) reduced-fat natural yoghurt
• Freshly ground black pepper

Method

• Place the chickpeas in a large bowl and cover with cold water. Set aside overnight to soak. Drain well.
• Preheat oven to 200°C. Place the chickpeas, brown onion, garlic, parsley, fresh coriander, lemon rind and juice, ground coriander, cumin and baking powder in the bowl of a food processor and process, scraping down the side of the bowl regularly, until smooth. Set aside for 30 minutes to develop flavours.
• Line 2 baking trays with non-stick baking paper. Place the eggplant and tomato on separate trays. Spray the eggplant and tomato lightly with olive oil spray. Bake in preheated oven for 25 minutes or until golden brown and tender. Remove from oven. Increase oven temperature to 220°C.
• Line a baking tray with non-stick baking paper. Divide chickpea mixture into 12 equal portions. Roll each portion into a ball and flatten slightly. Place on the prepared tray and lightly spray with olive oil spray. Bake in oven, turning halfway through cooking, for 15 minutes or until light golden brown.
• Place the rocket, red onion, mint, sumac, roasted eggplant and roasted tomato in a large bowl and gently toss to combine. Divide salad among shallow serving bowls. Top with the baked falafel and a dollop of yoghurt. Season with pepper and serve immediately.

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Roast Eggplant & Lentil Salad Recipe

Serves: 4

Time to prep: 10 minutes

Time to cook: 20 minutes

Ingredients

• 10 small (about 500g) Lebanese eggplants, ends trimmed, halved lengthways
• Olive oil, to brush
• Salt & freshly ground black pepper
• 1 x 400g can brown lentils, rinsed, drained
• 3 ripe tomatoes, coarsely chopped
• 1 small red onion, halved, cut into thin wedges
• 3/4 bunch fresh mint, leaves picked
• 200g low-fat ricotta, crumbled
• Wholemeal pita bread, to serve

Balsamic dressing

• 60ml (1/4 cup) balsamic vinegar
• 1 tablespoon olive oil
• 1 garlic clove, crushed
• Salt & freshly ground black pepper

Method

• Preheat oven to 200°C. Place eggplant, cut-side up, on a baking tray. Brush with oil, and season with salt and pepper. Roast in oven for 20 minutes or until golden brown and tender.
• Meanwhile, combine lentils, tomato, onion and mint in a bowl.
• To make the balsamic dressing, whisk together the vinegar, oil and garlic in a jug. Taste and season with salt and pepper.
• Drizzle the lentil mixture with the balsamic dressing and gently toss until just combined. Divide the lentil salad among serving plates and top with the eggplant. Sprinkle with ricotta and serve with pita bread, if desired.

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Balsamic lamb with eggplant and spinach Recipe

Photography by Louise Lister

Hearty comfort meets healthy eating in this delicious barbecued lamb recipe.

Serves: 4

Time to prep: 1.15 minutes

Time to cook: 15 minutes

Ingredients

• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 2 tablespoons rosemary leaves, roughly chopped
• 550g lamb loin fillets
• olive oil cooking spray
• 6 baby eggplant, trimmed, halved lengthways
• 100g baby spinach
• 250g hommus dip, to serve

Method

• Combine vinegar, oil, rosemary and salt and pepper in a shallow ceramic dish. Add lamb. Turn to coat. Cover and refrigerate for 1 hour (or longer if time permits).
• Preheat a barbecue plate on medium-high heat. Remove lamb from marinade. Barbecue for 5 to 6 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.
• Spray eggplant with oil. Barbecue for 1 to 2 minutes each side or until tender.
• Slice lamb. Arrange spinach on a serving platter. Top with eggplant and lamb. Season with salt and pepper. Serve with hommus.

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