Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish

By

Cooking Light - JUNE 2012
WW = 8 Pts Plus

Nutritional Information
Amount per serving

Calories: 308
Fat: 15.6g
Saturated fat: 2.5g
Monounsaturated fat: 7.4g
Polyunsaturated fat: 3.8g
Protein: 12.1g
Carbohydrate: 34.3g
Fiber: 10.8g
Cholesterol: 106mg
Iron: 3.5mg
Sodium: 450mg
Calcium: 116mg

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  • 4
  • 40 mins
  • 85 mins

Ingredients

  • Eggplant:
  • 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)
  • Cooking spray
  • 3/4 teaspoon kosher salt, divided
  • 1/4 cup chopped onion
  • 1/4 cup fresh breadcrumbs
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon tahini (roasted sesame seed paste)
  • 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 no-salt-added 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

Preparation

Step 1

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

2. Preheat oven to 475°.

3. 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.

4. 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.

5. To prepare relish, combine the 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.

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