Rating: 4.5 stars
13 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 10

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.

Laraine Perri
Recipe by Cooking Light June 2012

Gallery

Credit: Johnny Autry

Recipe Summary

hands-on:
40 mins
total:
1 hr 25 mins
Yield:
Serves 4 (serving size: 1 stuffed eggplant half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare sauce, combine first 6 ingredients in a small bowl, and stir with a whisk. Set aside.

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  • Preheat oven to 475°.

  • 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.

  • 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.

  • To prepare relish, combine the tomato and remaining ingredients in a bowl; stir to combine.

  • Place 1 eggplant half on each of 4 plates. Top each half with 1/4 cup relish and 1 1/2 tablespoons sauce.

Chef'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.

Nutrition Facts

308 calories; fat 15.6g; saturated fat 2.5g; mono fat 7.4g; poly fat 3.8g; protein 12.1g; carbohydrates 34.3g; fiber 10.8g; cholesterol 106mg; iron 3.5mg; sodium 450mg; calcium 116mg.
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