Baked Eggplant with Falafel

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

For the garlic confit, whole cloves of garlic should be gently simmered in vegetable oil until soft, then mashed into a puree with salt, olive oil, and ground coriander.

Ingredients

Eggplants - 2 pieces
Onion - 1 head
Garlic - 4 cloves
Mild Chili Spice - 1 piece
Ocean salt - to taste
Adjika - 1 tablespoon
Ground coriander - to taste
Paprika - to taste
Honey - ½ spoons
Baking Tomatoes - 1 can
Chickpea - 5.3 oz
Ground Cumin - to taste
Cayenne Pepper - to taste
Turmeric - to taste
Parsley - 0.7 oz
Cilantro - 15 sprigs
Tarragon - 0.4 oz
Lemon - ⅓ pieces
Wheat Flour - 2 spoons
Vegetable Oil - 1 qt
Olive Oil - 1 fl oz
Pizza Mozzarella Cheese - 4.4 oz

Step by Step guide

Step 1

Make lengthwise cuts in the eggplants, keeping them intact at the base. Score the flesh, generously sprinkle it with coarse salt, and let it sit for 10-15 minutes.

Step 2

In a skillet, heat olive oil and sauté half of the chopped onion with finely chopped chili peppers and four cloves of garlic. Add a bit of paprika and ground coriander, a tablespoon of adjika, and honey, and cook while stirring for 3-4 minutes.

Step 3

Lightly blend the peeled tomatoes in a blender, add them to the pan with the vegetables, and let simmer on low heat for 20-30 minutes. Ten minutes before the end, add the chopped tarragon and parsley.

Step 4

In a blender, combine the soaked chickpeas with cumin, coriander, cayenne pepper, turmeric, 20g of onion, 15g each of parsley and cilantro, salt, black pepper, lemon zest, and juice from a third of a lemon. Blend until the mixture reaches a fine crumbly texture. Add a tablespoon of flour and mix; if the consistency is too runny, add another tablespoon. Refrigerate for 10 minutes.

Step 5

Rinse the eggplants under cold water, pat them dry, brush with oil, and place in an oven preheated to 374°F for 20 minutes.

Step 6

Blend the sauce in a blender. Spread a thin layer of garlic confit on the roasted eggplant, then add the sauce, place a few small balls of mozzarella on top, and bake in the oven for another 10 minutes.