Falafel-Stuffed Eggplant Recipe

May 30, 2013 4:01 pm

Tahini sauce and tomato relish top off veggie dish

With all the amazing meat fresh off the grill during Food Republic's Grilling Month, you may need a veggie or two in there to balance it all out. Cooking Light magazine's new cookbook, Pick Fresh, is a collection of simple preparations of seasonal vegetables. Enjoy seasonal eggplant stuffed with hearty falafel for a steak of a veggie dish you'll make over and over again.

Reprinted with permission from Cooking Light: Pick Fresh

Keep things light and simple this summer with a vegetarian falafel-stuffed eggplant recipe.
Keep things light and simple this summer with a vegetarian falafel-stuffed eggplant recipe.
 
Servings: 4

Ingredients

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)
3/4 teaspoon kosher salt, divided
1/4 cup chopped onion
1/4 cup fresh bread crumbs
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon tahini
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 unsalted 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
Directions: 
  1. Combine first 6 ingredients in a small bowl, stirring with a whisk. Set aside.
  2. Preheat oven to 475°.
  3. Slice eggplants in half lengthwise; score cut sides in a crosshatch pattern. Place 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. Place 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. Combine 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.

More eggplant recipes on Food Republic:

Level of Difficulty: 
Easy
Prep Time: 
45 minutes
Cooking Time: 
40 minutes
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