Falafel-Crusted Sole on Eggplant Puree with Cilantro-Yogurt Sauce

Preparation info
  • Yield:

    6 to 7

    • Difficulty


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