Falafel Stuffed Eggplant

Born and raised in Australia, living in New York, Naomi draws her cooking inspirations from every part of the world in between her two homelands. Today’s dish is inspired by the flavors of the Middle East. Simple, wholesome, tasty and good for you, this is a perfect hearty vegetarian side dish for a dinner party.

Falafel Stuffed Eggplant

Ingredients

Eggplants
 4 mini eggplants
 2 teaspoons kosher salt, divided
 2-3 tablespoons + 1 tablespoon Bartenura Extra-Virgin Olive Oil
 1 (15-oz.) can Haddar Chickpeas (garbanzo beans), rinsed and drained (make sure it has no salt added)
 1/4 cup onion, chopped
 1/4 cup fresh bread crumbs
 1/4 cup fresh flat-leaf parsley, chopped
 2 tablespoons Haddar Tahini
 1 and 1/2 teaspoons cumin
 1/2 teaspoon coriander
 1/4 teaspoon freshly ground black pepper
 1/4 teaspoon ground red pepper
 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
 1/4 cup water
 juice of 1/2 a lemon

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Find the full recipe here!

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