Exposing another human being to the way I eat is. Well. A process.
There are rules. Clauses.
Entire treatises on high fructose corn syrup and why I would never willingly allow myself or anyone I love to ingest it.
It's really a full-on legal document. A contract between myself and...myself. Of the non-negotiable variety.
It starts off with my major food rules:
Thou shalt not eat inorganic leafy greens.
Which is second only to:
Thou shalt not eat anything deep fried.*
And then in really really tiny fine print.
*Except for falafel.
Because the truth of the matter is that I could live without eating a single French fry for the rest of my life. But...I really do love falafel.
...this recipe is making me rethink that exception. Because why eat something saturated in oil when you can have it baked into your favorite purple vegetable and smothered in tahini sauce?
That's, like. My new mantra.
But when you're running double digit miles, "cute" just doesn't cut it. You need "cute" and functional. By which I mean, dri-fit, moisture wicking and comfortable.
So when the folks at Russell Athletic offered to send me a Full Coverage Performance Tank, a DriPower 360 Round Neck T, Cotton Stretch Capris, Semi-Fit Performance Capris to try...I jumped on it. After wearing the DriPower T to the gym last week and the Semi-Fit Performance Capris this week....I'm enamored. They are so comfortable. And cute. And kinda make me want to head out for a workout just so I have an excuse to wear them. I've always thought of Russell Athletic as the brand of sweatshirts that my brother used to wear, not as good workout clothing material...but my mind has officially been changed. So if you're in the market for new workout clothes, consider giving them a try!
I wrote this review while participating in a campaign by Mom Central Consulting on behalf of Russell Athletics and received a product sample to facilitate my review.
Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish
Serves 4, adapted from Cooking Light
For the tahini sauce:
- 3 tbsp warm water
- 2 tbsp tahini
- 4 tsp freshly squeezed lemon juice
- 1 tsp honey
- 1/2 tsp ground cumin
- 1 clove garlic, minced
For the eggplant:
- 2 eggplants (about 12 oz each)
- 3/4 tsp kosher salt, divided
- 1 small onion, chopped
- 1/4 cup fresh breadcrumbs
- 1/4 cup chopped flat-leaf parsley
- 1 tbsp tahini
- 2 tsp olive oil
- 1 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp freshly ground black pepper
- 1/4 tsp cayenne pepper
- 2 large eggs
- 2 cloves garlic, minced
- 1 3/4 cups chickpeas
For the relish:
- 1 cup chopped seeded tomato (I used kumatos)
- 1/2 cup chopped seeded cucumber
- 1/2 red onion, vertically sliced thinly
- 1/2 cup coarsely chopped flat-leaf parsley
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- To prepare the sauce, whisk together the warm water, tahini, lemon juice, honey, cumin and garlic in a small bowl. Season with salt to taste. Set aside.
- Preheat the oven to 475.
- Slice the eggplants in half lengthwise. Score the cut sides with a crosshatch pattern. Place facedown on a parchment-lined baking sheet. Bake for 7 minutes or until slightly tender and brown.
- Remove from the oven and carefully scoop out the pulp, leaving a 3/4-inch edge. Reserve the pulp for another use. Season with salt.
- Combine 1/2 tsp salt, onion, breadcrumbs, parsley, tahini, olive oil, cumin, coriander, black pepper, cayenne, eggs, garlic, and chickpeas in the bowl of a food processor. Process until smooth. Season to taste.
- Spoon the chickpea mixture evenly into the 4 eggplant shells. Bake for 25 minutes or until the eggplant halves are tender and the chickpea mixture is lightly brown.
- Combine the tomato, cucumber, red onion, parsley, balsamic, and olive oil in a bowl. Stir to combine.
- Place one eggplant half on each of 4 plates. Drizzle with tahini sauce and top with relish.