Recipe: Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish

Say that three times fast!

When I saw this recipe on Joanne’s site last week, I made a mental note to make it.

After all, given my unabashed love for all things falafel (see here, here, here and here for starters) , this should come as no surprise.

When I saw the recipe made four big servings, I quickly texted a few co-workers and my Mom, to see if they wanted some ready-made lunch.

The responses vacillated between “no, sorry, yuck” to “I’ll take a muffin instead.”

Don’t let them sway you.

This week, I’ve been on a meatless lunch kick, making a new vegetarian dish every day.  This recipe was perfect (a round-up of the dishes will come tomorrow or Saturday).  It is hearty and has flavor layer upon flavor layer upon flavor layer.  My only word of caution is I think it tasted slightly better the first day, right after it was made, than heated up as leftovers on the subsequent days.

Now besides the long title and others’ reaction, you’ll also need to get past what looks like a long, involved recipe.

Even though there are a few steps, it’s not nearly as daunting as it looks.  Once you slice open the eggplant, crosshatch it, and get it in the oven, you can use that time to make the falafel stuffing, the relish, and the tahini dressing.  In 30 minutes total, you’re done.

Promise.

Totally worthy of adding to your make-this-pronto list.

*Visit Joanne’s post directly for the recipe.

May 31, 2012 – Bonus Photos

I am seriously late to the game in my discovery of banana chips. Grabbed a few containers at a semi-local vegetable market last weekend. Good stuff.

Madeline was feeling under the weather yesterday, so we beat heat to take advantage of Sonic’s happy hour. (Half-price slushes from 2-4 pm)

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