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Eggplant falafel pan with feta

updated

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Ingredients for 1 servings:

  • 6 falafel, for homemade balls approx. 120 g per person
  • 1 eggplant(s)
  • 1 shot of oil
  • 1 package of feta cheese, approx. 200 g
  • salt and pepper
  • Paprika powder
  • chili powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegetarian

Cut the eggplant into bite-sized cubes. Crumble the feta into small crumbs and cut the falafel into quarters. Heat oil in a pan. Add the eggplant cubes and fry. Season with salt and pepper to taste. Before the eggplant cubes turn brown, add the falafel to the pan. Heat in the pan for a few minutes until the eggplant and falafel are the desired color. Place the eggplant cubes and falafel on plates. Sprinkle with crumbled feta, if desired, and season with paprika and chili powder.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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