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Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish

Photo: Johnny Autry
Hands-on time 40 mins
Total time 1 hr, 25 mins
Yield Serves 4 (serving size: 1 stuffed eggplant half)
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

  • 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

Nutrition Information

  • calories 308
  • fat 15.6 g
  • satfat 2.5 g
  • monofat 7.4 g
  • polyfat 3.8 g
  • protein 12.1 g
  • carbohydrate 34.3 g
  • fiber 10.8 g
  • cholesterol 106 mg
  • iron 3.5 mg
  • sodium 450 mg
  • calcium 116 mg

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.