Wow! I was so thrilled with this I had to make more to take to a friend. I didn't use the relish but did use the tahini sauce. The honey really transformed it. Will definitely make it again.
Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish
MooseMom Posted: 05/16/12
Mettawa Posted: 06/20/12
I have not tried yet. sounds wonderful. anyone has mede it ahead of time?..tahina sauce and relish may be done same day?..
kellyrnh Posted: 05/31/12
Yum! What a great way to use falafel and eggplant! We are not vegetarians and loved this dinner. Made everything as directed, the only exception (simply due to me not having it) was I substituted vidalia onion for the red onion in the relish. I thought it would take longer to make (the recipe states 1 hr 25 min) but if you make most of the time you oven is preheating (prep the eggplant and make the tahini sauce), then make the falafel stuffing while initially roasting the eggplant, then making the relish while the stuffed eggplant is cooking, I got it done in about an hour. Don't skip any components, they each added that extra "something" to the dish!
jhauenst Posted: 05/31/12
This turned out great. Loved the recipe and all the flavors. It took me quite a bit longer to roast the eggplant than the 7 minutes in the recipe but maybe it was my oven. I also wouldn't skip any of the components, the relish and the sauce really added fresh flavors to the dish and blended perfectly with the eggplant and falafel. My husband who is rather veggie adverse finished it so that says a lot.
LDombeck Posted: 08/20/12
So good! It tasted just like falafel. I did everything as recipe stated. I usually avoid raw onion at all costs, but since CL never steers me wrong, I kept it in the relish. Good move - it added a great flavor and crunch. I just had to deal with the onion breath a bit :) It was really great to have some sauce and relish with every bite of the dish. Definitely will make again during eggplant season.
mollydollyk Posted: 09/05/12
I made this recipe tonight and it was fantastic. If you like Mediterranean food then you will really enjoy this. The falafel puffs up to be light and fluffy, and baking it gives it a little crispiness on top. It’s all the goodness of falafel without the fried oil. The sauce is a little sweet from the honey and the relish really gives it freshness. It looks a little complex because there are so many ingredients but it’s really very easy to make. Most things just need to be measured and put into the blender. The hardest part was scooping out the eggplant. I would suggest scoring as deep as you want to scoop out or parts of the eggplant don’t soften up well and can make it a challenge to neatly remove the insides. The only things I left out was the flat-leaf parsley and that’s only because I didn’t have any on hand, but I am sure that would have made the relish that much better. I ate it with the Green Bean, Chickpea, and Tomato Salad which was an excellent combination. http://www.myr
ElizabethS71 Posted: 06/04/12
This dish was amazing. I just had it for lunch at work and had to share the recipe with two coworkers. I'll definitely make this again.
cooke1 Posted: 09/02/13
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!