Name: Falafel-Crusted Sole on Eggplant Puree with Cilantro-Yogurt Sauce
Yield: Yield: 6 to 7 Servings
Cuisine: United States
Ingredients: 3 large eggs; 1 teaspoon dried mint; 1 cup Greek plain yogurt, labneh, or a mixture of ¾ cup plain yogurt, drained for about 1 hour, and ¼ cup sour cream; ½ cup chopped flat-leaf parsley; Salt and freshly ground black pepper; 2½ to 3 pounds sole, flounder, or similar white-fleshed fish fillets (any stray bones removed with a tweezer or paring knife), wiped with a damp paper towel and patted dry; smoked paprika, ground cumin, coriander, cayenne; 1½ teaspoons finely minced or pressed garlic; 2 pounds eggplant; 3 garlic cloves, pressed or very finely minced; ¼ cup snipped fresh dill; ⅓ cup chopped fresh cilantro; 1 tablespoon fresh lemon juice; Cayenne (optional); ¼ cup olive or canola oil, for frying; 1 tablespoon finely grated onion; About 3 tablespoons mayonnaise; About 2 cups packaged falafel mix; 1 tablespoon extra virgin olive oil; 2 tablespoons extra virgin olive oil; bottled hot sauce; About 2 tablespoons fresh lemon juice

Preparation info

Yield:
6 to 7
Servings

Difficulty
Easy

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

A harmony of well-loved Israeli flavors—crunchy falafel, garlicky eggplant puree, cool yogurt with cilantro—breathes new life into same-old fried fish. To coat the fillets, I rely on packaged falafel mix; some brands are rather anemic-flavored, so I always taste a bit first, then doctor as necessary.

The versatile eggplant puree also makes a tempting dip or a dairy-free spread for challah, and the yogurt sauce is a good complement to cooked vegetables, fried eggplant, rice, and bean