Happy Friday guys! Today’s recipe is Falafel Stuffed Eggplant – or should I say Eggplant Salad. 🙂 I seriously struggled with the title, but it is basically an eggplant stuffed with falafel, corn & peppers salad. Or is it? I hope you get my point. 🙂
Whatever you decide to call it, this Stuffed Eggplant is super delicious. I used tinned corn, roasted peppers and falafels which were leftovers from the day before. Eggplant and falafels taste really well together. 🙂 The eggplant was hanging alone in the fridge for a few days now so I had to figure out a way/recipe to use it and not waste it (which I hate). That makes it a leftover too, right. It turns out this recipe is made of leftovers. 🙂 So this is what I came up with – Falafel Stuffed Eggplant.
All you have yo do is to bake the eggplant. I cooked it as it is, whole, for about 20 minutes and then simply stuffed it with the rest of the ingredients. To make the falafels, check the recipe here Easy Falafel Pita. They’re pretty simple too. The recipe is with pita bread, but these tasty balls can go on anything – salads, sandwiches, bread, pita, veggies.
Here’s how to make the Falafel Stuffed Eggplant
- 1 eggplant
- 3-4 falafels (recipe on the blog)
- 150g tinned corn
- 1 roasted red pepper, chopped
- a bunch of fresh coriander, chopped
- 1tbsp olive oil
- 1tbsp fresh lemon juice
- salt to taste
- sour cream for serving
- Preheat the oven to 200°C.
- Place the eggplant on a greased baking tray and cook in the oven for about 20 minutes or until ready.
- In a separate bowl, combine the corn, roasted peppers, olive oil, lemon juice, salt and coriander. Mix well.
- Stuff the eggplant with the salad and add the falafels on top.
- Serve with some sour cream.
What is happening to the weather, seriously? I had to turn my lights on this morning and the rain was literally pouring when I had to head out. I know it’s probably normal, I simply can’t get over it and not complain about it. As if it’s gonna get better when complaining. At least we got some sunshine at noon ( for about 15 minutes). But let’s concentrate on the positive (meaning my recipe) stuff..
I hope you guys like this recipe. Stay tuned for more quick, easy and tasty recipes coming very soon. xx