This dish is so wonderful as is but, when I served it on pita with tzatziki and chili sauces it reminds me of the the falafel we had last year at L'As du Falafel in the Marais neighborhood in Paris. That yummy!
Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish
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.
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Total: 1 Hour, 25 Minutes
- Calories: 308
- Fat: 15.6g
- Saturated fat: 2.5g
- Monounsaturated fat: 7.4g
- Polyunsaturated fat: 3.8g
- Protein: 12.1g
- Carbohydrate: 34.3g
- Fiber: 10.8g
- Cholesterol: 106mg
- Iron: 3.5mg
- Sodium: 450mg
- Calcium: 116mg
- 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
- 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
- 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.
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