Falafel-Stuffed Eggplant Recipe

232 faves | 2 recommends
More from this source
Food Republic
Nutrition per serving    (USDA % daily values)
Uploaded by: Food Republic


Add a comment

Ingredients for 4 servings

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

You might also like

Rice And Lentil-Stuffed Baby Eggplants
Pamela Salzman
Stuffed Eggplant
La Tavola Marche
Lebanese-Style Stuffed Eggplant
smitten kitchen
Miso-Stuffed Eggplant
Whole Living
Lebanese Stuffed Eggplant
The Dr. Oz Show
Best Basic Stuffed Peppers Recipe
Food Republic
Roasted And Stuffed Baby Eggplants
Spoon Fork Bacon
Bharwan Baigan (Indian Style Stuffed Eggplants)
Indian Simmer
Eggplants Stuffed With Lamb, Rice, And Currants
Whole Living
Jan’s Stuffed Eggplant
Fine Cooking