Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Traditional falafel is made from seasoned, mashed chickpeas that are shaped into patties and deep-fried. Here we use the same components to make a tasty filling for eggplants, baked and topped with a deliciously nutty sauce.

Ingredients:

3 tablespoons warm water

2 tablespoons tahini (roasted sesame seed paste)

4 teaspoons fresh lemon juice

1 teaspoon honey

1/2 teaspoon ground cumin

1 garlic clove, minced

eggplant

2 eggplants (about 12 ounces each)

cooking spray

3/4 teaspoon kosher salt, divided

1/4 cup chopped onion

1/4 cup fresh breadcrumbs

1/4 cup chopped fresh flat-leaf parsley

1 tablespoon tahini (roasted sesame seed paste)

2 teaspoons olive oil

1 1/2 teaspoons ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground red pepper

2 large eggs

2 garlic cloves, minced

1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained

1 cup chopped seeded tomato

1/2 cup chopped seeded peeled cucumber

1/2 cup vertically sliced red onion

1/2 cup coarsely chopped fresh flat-leaf parsley

1 tablespoon fresh lemon juice

1 tablespoon extra-virgin olive oil

Directions:

1. To prepare sauce, combine first 6 ingredients in a small bowl, and stir with a whisk. Set aside.
2. Preheat oven to 475°.
3. To prepare eggplant, slice the eggplants in half lengthwise; score cut sides with a crosshatch pattern. Place the eggplant halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 475° for 7 minutes or until slightly tender and browned. Remove from oven; carefully scoop out pulp, leaving a 3/4-inch shell. Reserve pulp for another use. Season cut sides with 1/4 teaspoon salt.
4. Combine remaining 1/2 teaspoon salt, onion, and next 11 ingredients (through chickpeas) in a food processor; process until smooth. Spoon 1/2 cup chickpea mixture into each eggplant shell. Bake at 475° for 25 minutes or until eggplant halves are tender and chickpea mixture is lightly browned.
5. To prepare relish, combine the tomato and remaining ingredients in a bowl; stir to combine.
6. Place 1 eggplant half on each of 4 plates. Top each half with 1/4 cup relish and 1 1/2 tablespoons sauce.

By RecipeOfHealth.com