Falafel-Stuffed Eggplant With Tahini Sauce And Toma

Name: Falafel-Stuffed Eggplant With Tahini Sauce And Tomato Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tahini sauce:; 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; Relish:; 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

Tahini sauce:
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
Relish:
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
To prepare sauce, combine first 6 ingredients in a small bowl, and stir with a whisk. Set aside.
2
Preheat oven to 475u00b0.
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 475u00b0 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 475u00b0 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.
7
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8
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380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 30 ingredients. The key ingredients include: Tahini sauce:, 3 tablespoons warm water, 2 tablespoons tahini (roasted sesame seed paste), 4 teaspoons fresh lemon juice, and more.

Yes, Falafel-Stuffed Eggplant With Tahini Sauce And Tomato Relish 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.

That's it — enjoy your meal!

Falafel-Stuffed Eggplant With Tahini Sauce And Tomato Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions