Vegetarian Falafel-Stuffed Eggplant

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Very special meat free main
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Ingredients

For the tahini sauce:
3 tbsp Water warm
2 tbsp Tahini
4 tsp Lemon juice fresh
1 tsp Honey
1/2 tsp Cumin ground
1 clove Garlic minced
For the eggplant:
2 (about 12 ounces each) Eggplants
3/4 tsp Kosher Salt divided
1/4 cup Onion chopped
1/4 cup Breadcrumbs fresh
1/4 cup Parsley chopped fresh flat-leaf
1 tbsp Tahini (roasted sesame seed paste)
2 tsp Olive oil
1 1/2 tsp Cumin ground
1/2 tsp Ground coriander
1/4 tsp Black pepper freshly ground
1/4 tsp Red pepper ground
2 Large eggs
2 cloves Garlic minced
1 (15-ounce) can Chickpeas no-salt-added (garbanzo beans), rinsed and drained
For the relish:
1 cup Tomatoes chopped seeded
1/2 cup Cucumber chopped seeded peeled
1/2 cup Red onion vertically sliced
1/2 cup Parsley coarsely chopped fresh flat-leaf
1 tbsp Lemon juice fresh
1 tbsp Olive oil extra-virgin

Nutritional information

308
calories
15,6g
fat
34,3g
carbohydrates
12,1g
protein
106mg
cholesterol
450g
sodium
Ingredients
  • For the tahini sauce:

  • For the eggplant:

  • For the relish:

Vegetarian Falafel-Stuffed Eggplant

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I adore falafel and I adore eggplant, so you can imagine how much I love this Falafel-Stuffed Eggplant recipe! In my book, you can’t beat Middle Eastern cuisine for freshness and flavor. Falafel usually comes as a deep fried ball or patty of chickpeas and herbs – crunchy on the outside and fluffy and warm within. In this recipe, rather than deep-frying I stuff the eggplant with the falafel mix and bake it in the oven for a healthier home cooked meal

It’s quite simple to make these stuffed eggplants, despite the long list of ingredients. I start by whisking up a quick tahini sauce. Then I prepare the eggplant and the falafel mixture. I load that mixture onto eggplant halves and bake them for a delicious meat free meal, packed with Middle Eastern flavor!

To make my Falafel-Stuffed Eggplant, you will need the following ingredients:

Ingridiens for Vegetarian Falafel-Stuffed Eggplant

So, how do you make Falafel-Stuffed Eggplant?

Steps to make Vegetarian Falafel-Stuffed Eggplant

1

Heat the oven and prepare a baking sheet

5

Preheat the oven to 475 °F and coat a baking sheet with cooking spray.

2

Make the tahini sauce

2

Whisk warm water, tahini, lemon juice, honey, cumin and garlic together in a small bowl and set aside.

3

Prepare the eggplant

3

Cut each eggplant in half lengthwise. Score the flesh and place flesh side down on the baking sheet.

4

Bake the eggplant

10

Bake the eggplant for about 7 minutes until slightly soft and browned. Remove from the oven and using a spoon, scoop out the pulp and flesh leaving a ¾ inch eggplant shell. Season the shells with ¼ teaspoon of salt.

5

Make the falafel filling

5

Blend the remaining ½ teaspoon salt, onion, breadcrumbs, parsley, tahini, olive oil, spices, eggs, garlic and chickpeas together in a food processor until smooth.

6

Stuff the eggplant

3

Place ½ cup of chickpea mixture into each eggplant shell.

7

Bake

25

Cook in the oven at 475 °F for 25 minutes, until the eggplant halves are soft and tender and the falafel mixture is lightly browned.

8

Prepare the relish

2

Mix the tomato, cucumber, red onion, parsley, lemon juice and olive oil together in a bowl until fully combined.

9

Serve

To serve, place each eggplant half on individual plates. Top with relish and drizzle 1 ½ tablespoons of tahini sauce over each.

This Falafel-Stuffed Eggplant is super healthy and filled with flavors of the Middle East. Try it out soon and don’t forget to tag #cookmerecipes in your meat free cooking posts.

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Average Rating:
(5.0)
Total Reviews: 1
Athina

So delicious and healthy!

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