Falafel-stuffed eggplant with tahini sauce and tomato relish from Cooking Light Magazine, June 2012 (page 156)

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Notes about this recipe

  • Aggie92 on May 18, 2014

    Really tasty vegetarian dinner that even my meat loving husband found to be filling and delicious. I thought the amount of stuffing was a bit skimpy so I will probably double it next time. The relish and tahini sauce add so many layers of flavors. I did find the tahini sauce to be a bit bland as written so I upped the ground cumin by an extra 1/4 tsp and added some salt. I also omitted the honey, I just don't think sweetened tahini sauce sounds good. Will definitely make again when I can find some nice looking eggplants.

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