Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish Recipe - Details, Calories, Nutrition I

Ingredients

• 3 tbsp warm water
• 2 tbsp tahini (roasted sesame seed paste)
• 4 tsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp ground cumin
• 1 garlic clove, minced
• eggplant
• 2 eggplants (about 12 oz each)
• cooking spray
• 3/4 tsp kosher salt, divided
• 1/4 cup chopped onion
• 1/4 cup fresh breadcrumbs
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tbsp tahini (roasted sesame seed paste)
• 2 tsp olive oil
• 1 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp freshly ground black pepper
• 1/4 tsp ground red pepper
• 2 large eggs
• 2 garlic cloves, minced
• 1 (15-oz) 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 tbsp fresh lemon juice
• 1 tbsp extra-virgin olive oil