I love falafel and I love eggplant. Putting them together this intimately was one of the best things it ever happen in my kitchen. No exaggeration here. And topping it all up with a creamy and tangy yogurt sauce makes this combo even better. Sounds like vegan porn to me.
Here is how you make it:
Wash and dry 2 medium eggplants. Slice the eggplants in half lengthwise and score cut sides with a crosshatch pattern. Drizzle some olive oil and salt on the eggplant halves. Place them cut sides down, on a baking sheet lightly coated with olive oil. Bake at 475° for 7 minutes or until slightly tender.
While the eggplant halves are baking prepare the falafel mixture according to box directions–I used a whole box of Cashab Falafel Mix for this recipe and it was almost the perfect amount of stuffing. I overfilled mine halves and, if you love falafel as much as I do, you should overfilled yours too!
Remove from oven and carefully scoop out pulp, leaving a 3/4-inch shell. You can reserve the pulp for another use or you can shamelessly eat it right away just like it did!
Spoon the falafel mixture into each eggplant shell. Bake at 450° for 25-30 minutes or until the falafel is browned and crispy.
To make the Mint Yogurt Sauce, follow the recipe below. You can serve the sauce on the side or drizzle it all over the eggplant. Why not do both?
Since I made this recipe I keep thinking what else can I possibly stuff with falafel. I’m obsessed!
- 1 cup plain yogurt (I used whole milk yogurt. No regrets!)
- ¼ cup minced mint
- ½ clove garlic, finely diced or grated
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 1 teaspoon lemon juice
- Salt to taste (Start with a little and add as much as you like, always tasting in between. I'm horrible when it comes to salting my recipes. Still learning!)
- Place yogurt, mint, garlic, lemon juice, cumin, and cayenne in a small bowl and stir to combine. Season with salt and pepper to taste. It'll be best to let sit for 30 minutes but it can be served right away. Store on an airtight container in the refrigerator for up to a week.