Falafel-Stuffed Eggplant Recipe

Name: Falafel-Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 2 eggplants (about 12 ounces each); 3/4 teaspoon kosher salt, divided; 1/4 cup chopped onion; 1/4 cup fresh bread crumbs; 1/4 cup chopped fresh flat-leaf parsley; 1 tablespoon tahini; 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 unsalted 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

Servings: persons

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
2 eggplants (about 12 ounces each)
3/4 teaspoon kosher salt, divided
1/4 cup chopped onion
1/4 cup fresh bread crumbs
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon tahini
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 unsalted 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

1
Combine first 6 ingredients in a small bowl, stirring with a whisk.
2
Set aside.
3
Preheat oven to 475.
4
Slice eggplants in half lengthwise; score cut sides in a crosshatch pattern.
5
Place eggplant halves, cut sides down, on a baking sheet coated with cooking spray.
6
Bake at 475 for 7 minutes or until slightly tender and browned.
7
Remove from oven; carefully scoop out pulp, leaving a 3/4-inch shell.
8
Reserve pulp for another use.
9
Season cut sides with 1/4 teaspoon salt.
10
Place 1/2 teaspoon salt, onion, and next 11 ingredients (through chickpeas) in a food processor; process until smooth.
11
Spoon 1/2 cup chickpea mixture into each eggplant shell.
12
Bake at 475 for 25 minutes or until eggplant halves are tender and chickpea mixture is lightly browned.
13
Combine tomato and remaining ingredients in a bowl; stir to combine.
14
Place 1 eggplant half on each of 4 plates.
15
Top each half with 1/4 cup relish and 1 1/2 tablespoons sauce.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 3 tablespoons warm water, 2 tablespoons tahini (roasted sesame seed paste), 4 teaspoons fresh lemon juice, 1 teaspoon honey, and more.

Yes, Falafel-Stuffed Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Falafel-Stuffed Eggplant

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