Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish
You can never have too many side dish recipes, so give Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish From preparation to the plate, this recipe takes about 1 hour and 25 minutes. Head to the store and pick up pepper, onion, garlic cloves, and a few other things to make it today.
To prepare sauce, combine first 6 ingredients in a small bowl, and stir with a whisk. Set aside.
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.