SUPERCHARGE Summer

FALAFEL WITH EGGPLANT PURÉE & TOMATO SALSA

PREP + COOK TIME 30 mins SERVES 4

• 2 medium eggplants
• 450g packaged ready-made gluten-free falafel
• 2 cloves garlic, quartered
• 2 tablespoons tahini
• ¾ cup Greek-style yoghurt
• 2 tablespoons lemon juice
• 250g rocket leaves
• 2 tablespoons olive oil

TOMATO SALSA

• 3 medium tomatoes, finely chopped
• ¼ cup finely chopped fresh mint
• 2 tablespoons finely chopped, fresh flat-leaf parsley

1 Preheat oven to 200°C.

2 Cut eggplant in half lengthways. Using a small knife, cut a criss-cross pattern on the cut side. Cook the eggplant, cut-side down, on a heated oiled chargrill plate (or grill pan or barbecue) for 8 minutes, or until tender and soft. Cool slightly.

3 Meanwhile, reheat falafel in oven according to directions on packet.

4 Using a spoon, scoop eggplant flesh from skin. Discard the skin. To make the eggplant purée, blend or process eggplant flesh with garlic, tahini, yoghurt and lemon juice until almost smooth; season to taste.

5 Make Tomato salsa (see below).

Serve falafel with