by ADMIN on JANUARY 21, 2013
I never really thought about stuffing an eggplant with falafel. No, we have Cooking Light to thank for that.
And boy, did they have the right idea!
With some recipe alterations and a different topping, this stuffed eggplant is one you won’t want to miss!
Crispy, moist, savory and sweet.
Falafel Stuffed Eggplant
Prep time: 20 mins Cook time: 40 mins Total time: 1 hour Serves: 2
1 tsp salt
½ of an onion, chopped
2 Tbsp breadcrumbs
2 tsp dried oregano
¼ tsp cayenne pepper
1 Tbsp peanut butter
1 tsp olive oil
1.5 tsp cumin
½ tsp coriander
½ tsp pepper
2 garlic cloves, minced
1 can (15oz) drained no salt added chickpeas
1 apple, chopped
⅓ cup feta chese
fresh cracked pepper
Preheat oven to 475
Cut eggplant in half lengthwise, score the cut sides with a cross-hatch pattern, and place eggplants cut side down on a baking sheet coated in cooking spray. Bake for 7 minutes.
Remove from oven and scoop out the pulp, leaving about ½ an inch for the shell.
In a food processor, combine chickpeas, egg, salt, onion, garlic, breadcumbs and seasonings. Blend until smooth.
Sprinkle eggplant shells with salt and pepper, then fill with the chickpea mixture. Bake for 25 minutes.
Meanwhile, prepare the Topping: Chopped apple, feta, and pepper in a small bowl.
Remove eggplants from the oven, plate, and top!