Where troubles melt like lemon drops...

I must say I was impressed with this dish. I have previously made my love for falafel and eggplant known, but have never combined the delights. I recently read an article about stuffing eggplant with abundant possibilities, and after some thought I decided to give falafel a try (not knowing the outcome). WOW! This will definitely be prepared in my kitchen again. The flavors were overflowing, and the fresh relish topping was a bright surprise. This makes a wonderful vegetarian and even vegan option.

For the tahini sauce:

3 T warm water

2 T tahini

4 t freshly squeezed lemon juice

1 t honey

1/2 t ground cumin

1 clove garlic, minced

For the eggplant:

2 eggplants (mine were smaller and made enough for about 3 servings)

3/4 t kosher salt, divided

1 small onion, chopped

1/4 C fresh breadcrumbs

1/4 C chopped flat-leaf parsley

1 T tahini

2 t olive oil

1 1/2 t ground cumin

1/2 t ground coriander

1/4 t freshly ground black pepper

1/4 t cayenne pepper

2 large eggs

2 cloves garlic, minced

1 3/4 C chickpeas

For the relish:

1 C chopped tomato

1/2 C chopped seeded cucumber

1/2 red onion, vertically sliced thinly

1/2 C coarsely chopped flat-leaf parsley

1 T balsamic vinegar

1 T olive oil

Instructions

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 oven 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 oven and carefully scoop out the pulp, leaving a 3/4-inch edge. Reserve the pulp for another use (I will be placing mine in marinara). 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.

Drizzle with tahini sauce and top with relish.

Until tomorrow...Peace.