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Falafel and grilled aubergine salad

This falafel and grilled aubergine salad is a good recipe to use up leftover falafels, stale bread or grilled vegetables. You can add grilled peppers, onion and courgette too, if you have some. You can use ready-made or homemade falafels.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • Olive oil
  • 2 slices of sourdough bread or 1 pita bread pita bread
  • 2 baby aubergines or 1 small
  • 1 clove of garlic
  • 1 tsp oregano
  • ½ cup chopped cucumber
  • ½ cup baby tomatoes
  • Lemon juice
  • 8 ready-made falafels
  • 1 Tbsp tahini
  • Warm water
  • Mint leaves

Method
 

  1. Lightly oil a griddle pan and griddle the bread slices, then set aside. Alternatively use a BBQ. When not too hot, rub them with garlic.
  2. Cut the aubergine into thin rings, then oil them with a brush and scatter some oregano and salt over them. Griddle or grill them until charred. Mince the garlic and scatter this onto the aubergine with some lemon juice. Cook for a few more seconds, then transfer them to a platter.
  3. Cut the bread into croutons and scatter these on top of the aubergine. Arrange the cucumber, tomato and falafel pieces around the aubergine the bread, then drizzle with olive oil and lemon juice.
  4. Mix the tahini with a little warm water, until you get a creamy sauce. You can add some lemon juice and some minced garlic too for an extra kick, if liked.
  5. Pour this over the salad and serve, garnished with mint leaves.