A summer good and healthy recipe that can be served as a main course if some wedges of whole grain bread are added. The tomato, falafel and aubergine tower is seasoned with Thain sauce and lemon.
1 big aubergine
2 ripe salad tomatoes
For the falafel:
1 small pot of cooked, drained and clean chickpeas
1 bunch of fresh parsley
1 red onion
2 cloves of garlic
2 teaspoonful of ground cumin
1 teaspoonful of powdered turmeric
1 pinch of Cayenne pepper
3-4 spoonful of extra virgin olive oil
whole sea salt
For the sauce:
1 cup of tahini sesame sauce
the juice of 1 lemon
1 minced clove of garlic
1 cup of water
1 teaspoonful of salt
a handful of thinly minced fresh parsley
a pinch of Cayenne pepper
Preheat the oven at 180 degrees. Clean the aubergine, dry it and cut it into slices of about 1.5 cm. Grill the aubergine slices (or bake them at 180 degrees for about 10 minutes on each side).
For the falafel: drain and rinse the cooked chickpeas. Mince the red onion. Clean and mince the parsley and the garlic. Put all the ingredients into a food processor. Blend until a paste-like mixture forms. Divide the mixture into small flat and rounded pieces. Put them in a tray greased with extra virgin olive oil. Bake for 13 minutes on both sides. In the meantime mix all the ingredients for the sauce into a food processor or with a whisk until smooth. Clean the tomatoes and cut them into slices of about one centimetre.
Place on your plate a slice of aubergine, then a slice of tomato, pour a layer of sauce, then put the falafel and season with another layer of sauce. The aubergine tower is ready.
Tradotto da Francesca Clemente