Falafels with Roasted Eggplant Salad
Branch out try something new, you'll love it!
- Time
- 20 minutes
- Serves
- 4
- Calories
- 299
Ingredients
- 400g frozen falafels (available from supermarkets)
- 1 large eggplant (350g), cut into large chunks
- 4 tomatoes, cut into wedges
- 1 red onion, finely sliced
- 3/4 cup fresh mint leaves
- 60g fresh rocket
- 200g Greek yoghurt
- 1/2 lemon, juiced
- 1/2 tsp garlic salt
Method
- Preheat oven to 200 degrees Celcius. Place eggplant and tomatoes on a baking tray. Spray lightly with spray oil and place in the oven for approximately 15 minutes.
- Combine yoghurt, lemon and garlic salt.
- In a non-stick pan, fry falafels, turning regularly, until slightly brown and warmed through.
- Combine all ingredients and toss to combine.