Falafel-Stuffed Eggplant With Tahini Sauce And Tomato Relish Recipe

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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish.

Serves 4


For the tahini sauce:
3 tbsp warm water
2 tbsp tahini
4 tsp freshly squeezed lemon juice
1 tsp honey
1/2 tsp ground cumin
1 clove garlic, minced

For the eggplant:
2 eggplants (about 12 oz each)
3/4 tsp kosher salt, divided
1 small onion, chopped
1/4 cup fresh breadcrumbs
1/4 cup chopped flat-leaf parsley
1 tbsp tahini
2 tsp olive oil
1 1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp freshly ground black pepper
1/4 tsp cayenne pepper
2 large eggs
2 cloves garlic, minced
1 3/4 cups chickpeas

For the relish:
1 cup chopped seeded tomato (I used kumatos)
1/2 cup chopped seeded cucumber
1/2 red onion, vertically sliced thinly
1/2 cup coarsely chopped flat-leaf parsley
1 tbsp balsamic vinegar
1 tbsp olive oil


To prepare the sauce, whisk together the warm water, tahini, lemon juice, honey, cumin and garlic in a small bowl. Season with salt to taste. Set aside.

Preheat the panggangan to 475.

Slice the eggplants in half lengthwise. Score the cut sides with a crosshatch pattern. Place facedown on a parchment-lined baking sheet. Bake for 7 minutes or until slightly tender and brown.

Remove from the panggangan and carefully scoop out the pulp, leaving a 3/4-inch edge. Reserve the pulp for another use. Season with salt.

Combine 1/2 tsp salt, onion, breadcrumbs, parsley, tahini, olive oil, cumin, coriander, black pepper, cayenne, eggs, garlic, and chickpeas in the bowl of a food processor. Process until smooth. Season to taste.

Spoon the chickpea mixture evenly into the 4 eggplant shells. Bake for 25 minutes or until the eggplant halves are tender and the chickpea mixture is lightly brown.

Combine the tomato, cucumber, red onion, parsley, balsamic, and olive oil in a bowl. Stir to combine.

Place one eggplant half on each of 4 plates. Drizzle with tahini sauce and top with relish.

Adapted from Cooking Light

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