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

Recipe by Laraine Perri Traditional falafel is made from seasoned, mashed chickpeas that are shaped into patties and deep-fried. Here we use the same components to make a tasty filling for eggplants, baked and topped with a deliciously nutty sauce.

This recipe includes fertility superfoods such as:

Lemon, Honey

Health and fertility benefits of Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish Recipe | MyRecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

3 tablespoons warm water
2 tablespoons tahini (roasted sesame seed paste)
4 teaspoons fresh lemon juice
1 teaspoon honey
1/2 teaspoon ground cumin
1 garlic clove, minced

Instructions

To prepare sauce, combine first 6 ingredients in a small bowl, and stir with a whisk. Set aside.
Preheat oven to 475 °.
To prepare eggplant, slice the eggplants in half lengthwise; score cut sides with a crosshatch pattern. Place the eggplant halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 475 ° for 7 minutes or until slightly tender and browned. Remove from oven; carefully scoop out pulp, leaving a 3/4-inch shell. Reserve pulp for another use. Season cut sides with 1/4 teaspoon salt.
Combine remaining 1/2 teaspoon salt, onion, and next 11 ingredients (through chickpeas) in a food processor; process until smooth. Spoon 1/2 cup chickpea mixture into each eggplant shell. Bake at 475 ° for 25 minutes or until eggplant halves are tender and chickpea mixture is lightly browned.
To prepare relish, combine the tomato and remaining ingredients in a bowl; stir to combine.
Place 1 eggplant half on each of 4 plates. Top each half with 1/4 cup relish and 1 1/2 tablespoons sauce.

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