Eggplant roasted over direct heat accompanied by Tahini sauce in a tricolor spectrum, pine nuts and smoked paprika oil.

EGGPLANT

• Prick the eggplants with a fork and place directly on the oven flame.
• Turn them every few minutes so that they cook evenly and the skin burns.
• When all the skin is charred and the flesh is tender, set aside in a large bowl of cold water and remove the skin.

TAHINI SAUCE

• Combine tahini paste, garlic, lemon juice and salt in a blender or food processor.
• Blend until smooth; add water a little at a time until desired consistency is reached.
• The mixture should be thick enough to submerge the falafel balls and stick to them.
• Check seasoning.
• Divide into 3 equal parts leaving one part natural (white).
• In the second part incorporate the pureed beets into the batter, check seasoning and consistency.
• In the third part incorporate the pureed spring onion into the mixture, check seasoning and consistency.

SMOKED PAPRIKA OIL

• Place the paprika in a small frying pan with the coriander seeds, toast over medium-low heat until the paprika begins to brown, add the oil, stir well and set aside to infuse overnight.
• Strain through a paper coffee filter.

PACKING

• Place the eggplant on the plate and with a fork, gently fill, season with salt and pepper, add the lemon juice, dress with the 3 tahini sauces (white, purple and green). 
• Drizzle with paprika oil and sprinkle with toasted pine nuts.
• Finish with the pea shoots.