Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish

Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish
Serves 4

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

Eggplant:
2 eggplants (about 1 lbs each)
Cooking spray
salt
1 small onion, chopped
>1/4 cup fresh breadcrumbs
Small handful chopped fresh flat-leaf parsley
1.5 tablespoon tahini
2 teaspoons olive oil
2 teaspoons ground cumin
1/2 teaspoon ground coriander
black pepper
1/4 teaspoon cayenne or aleppo pepper
2 large eggs
2 garlic cloves, minced
1 can no-salt-added chickpeas, rinsed and drained

Relish:
1 larger chopped seeded tomato
1/2 cup chopped seeded peeled cucumber
1/2 cup chopped sliced red onion
Bit of coarsely chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
A little feta, optional

1. Make sauce - combine first 6 ingredients in a small bowl, and stir with a whisk. Set aside.
2. Preheat oven to 475°.
3. 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 and let cool some. Scoop out the eggplant and add most to the falafel. Season the eggplant shells with a little salt.
4. Combine remaining 1/2 teaspoon salt, onion, and next 11 ingredients (through chickpeas) in a food processor; process until smooth. Divide chickpea mixture between eggplant shell. Bake at 475° for 25 minutes or until eggplant halves are tender and chickpea mixture is lightly browned.
5. To prepare relish, combine the tomato and remaining ingredients in a bowl; stir to combine.
6. Place 1 eggplant half on each of 4 plates. Top each half with relish, sauce, an feta if any is around.